Description
A quick, one-pot Mexican breakfast skillet featuring eggs, black beans, corn, and peppers, seasoned with cumin and chili powder for a flavorful, hearty meal that is ready in about 20 minutes.
Ingredients
Scale
- 6 large eggs, room temperature
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- 1 medium red bell pepper, diced
- 1 small yellow onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup shredded Mexican blend cheese
- 2 stalks green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, sliced (for serving)
- Salt and black pepper to taste
- 1 tablespoon olive or avocado oil
Instructions
- Prep ingredients: Dice onion and bell pepper, halve cherry tomatoes, rinse and drain black beans, and whisk eggs with a pinch of salt and pepper.
- Heat oil in a large skillet over medium heat. Add onions and bell peppers, sautéing for 2-3 minutes until softened and translucent.
- Add corn, cherry tomatoes, and black beans to the skillet. Sprinkle with chili powder and cumin, stirring to coat. Cook for 2 minutes until tomatoes soften.
- Pour whisked eggs over the vegetable mixture. Let sit for 30 seconds, then gently push edges toward the center with a spatula until eggs are mostly set but slightly runny on top.
- Sprinkle shredded cheese over the eggs. Cover with a lid for 30-60 seconds to melt the cheese, or let sit uncovered for a minute.
- Remove from heat. Garnish with green onions and fresh cilantro. Serve immediately with sliced avocado.
Notes
For best results, use room temperature eggs for even cooking. If you prefer a creamier texture, stir in a tablespoon of cream cheese or sour cream before adding eggs. This dish can be made dairy-free by omitting cheese or using vegan alternatives. It keeps in the fridge for up to 3 days; avoid freezing as eggs may become grainy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 skillet portion
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 6
- Protein: 18
Keywords: Mexican breakfast, one-pot meal, quick breakfast, egg skillet, healthy breakfast, meal prep, gluten-free breakfast