black bean egg recipe

Written ByJenny Smyth Posted on
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The Best black bean egg recipe

I’m so excited to share with you my favorite black bean egg recipe! It’s a dish that’s been passed down through generations, and its origins date back to the Aztecs. The combination of black beans, scrambled eggs, and spices creates a flavor profile that’s both familiar and exotic.

When I first made this recipe for my family, they were skeptical at first, but after one bite, they were hooked. Now it’s a staple in our household, and I love serving it at family gatherings or on busy weeknights when we need a quick and satisfying meal. The best part?

It’s incredibly easy to make and requires minimal ingredients. All you need is some canned black beans, eggs, onions, garlic, and spices. Simply sauté the onions and garlic until softened, then add in the black beans and cook until heated through.

Crack in some eggs and scramble them with the beans until cooked to your liking. Serve hot with some crusty bread or over rice for a filling meal. My kids love helping me make this recipe because it’s so simple and fun to customize with their favorite toppings.

My husband appreciates how nutritious it is too – we all feel energized and satisfied after eating this hearty dish. The health benefits are numerous: black beans are high in protein, fiber, and antioxidants; eggs provide essential vitamins and minerals; and the spices add an extra kick of flavor without adding any extra calories. As a busy mom, I love how versatile this recipe is – whether we’re looking for a quick breakfast, lunch, or dinner option, this black bean egg recipe always hits the spot.

Black Bean and Egg Scramble

4.6 from 1631 votes

A hearty and protein-packed scramble combining black beans with fluffy eggs. This quick dish is perfect for breakfast, brunch, or a light dinner, offering a satisfying blend of textures and flavors.

Prep Time5 mins
Cook Time10 mins
Resting Time0 mins
Total Time15 mins
Servings: 2Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

Main Ingredients

4 large eggs
1 cup canned black beans, rinsed and drained
1 tablespoon olive oil
1/4 cup diced onion
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and black pepper to taste
1 tablespoon chopped fresh cilantro (optional)

👨‍🍳Directions

1Heat olive oil in a medium non-stick skillet over medium heat.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
3Add the minced garlic, cumin, and chili powder, and cook for 30 seconds until fragrant.
4Add the rinsed black beans to the skillet and stir to combine with the onion mixture.
5Cook for 2 minutes, allowing the beans to heat through.
6Season lightly with salt and pepper.
7In a small bowl, whisk the eggs with a pinch of salt and pepper until the yolks and whites are fully combined.
8Pour the eggs over the bean mixture in the skillet and let them set for 30 seconds without stirring.
9Using a spatula, gently push the cooked eggs from the edges toward the center, tilting the pan to allow uncooked egg to flow to the edges.
10Continue this process until the eggs are softly set and still moist, about 2 to 3 minutes.
11Remove from heat immediately to avoid overcooking.
12Taste and adjust seasoning with additional salt and pepper if needed.
13Garnish with chopped cilantro if desired.
14Serve hot directly from the skillet.

🔧Equipment

Medium non-stick skillet
Spatula
Small bowl
Whisk or fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 370mg🧂Sodium: 480mg🌾Total Carbs: 22g🥦Dietary Fiber: 7g🍬Sugars: 2g🥩Protein: 20g

📝Notes

For extra flavor, add a splash of hot sauce or a sprinkle of shredded cheese just before serving. This scramble pairs well with warm tortillas or toast.

Watch Video Of How Black Bean and Egg Scramble Works

This black bean egg recipe is always a good idea for any occasion. It works for a quick breakfast, a hearty lunch, or even a light dinner.

I love that it uses simple ingredients that I usually have on hand and it never fails to please my family. For storage, keep leftovers in the fridge for up to three days.

To reheat, warm it gently in a skillet with a splash of water to bring back the saucy texture. You can also serve it over rice or with warm tortillas for a complete meal.

It is perfect for family gatherings because everyone can customize their plate with toppings like cheese, avocado, or hot sauce. I always make extra because it is just that good.

❓ Frequently Asked Questions About Black Bean and Egg Scramble

Q1: What type of black beans should I use?

I recommend using canned black beans for convenience and consistency. However, if you prefer to use dried black beans, simply soak them overnight and cook them according to package instructions.

Q2: Can I add other vegetables to the recipe?

Yes! Feel free to add diced bell peppers, chopped spinach, or sliced mushrooms to the skillet with the onions and garlic for added flavor and nutrients.

Q3: How do I store leftover black bean egg mixture?

Let it cool completely before transferring it to an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q4: Can I make this recipe vegan by substituting eggs with a plant-based alternative?

Sure! You can use tofu scramble or mung bean-based egg substitutes as alternatives. Simply adjust cooking times accordingly.

Q5: What’s the best way to reheat this recipe?

To maintain texture and flavor, reheat in the microwave or oven until warmed through.

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