This sweet and spicy black bean and corn recipe features queso fresco, a Mexican cheese that is salty, crumbly, and perfectly meltable. Source: Diabetic Living Magazine, Summer 2020

Summer Miller
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 10-inch skillet over medium heat. Add onion, bell pepper, corn, garlic, jalapeño, cumin, and oregano. Cook, stirring often, until the onions are translucent and the spices are fragrant, about 5 minutes. Stir in beans, chiles, vinegar, and salt; cook, stirring, for 2 minutes.

    Advertisement
  • Use a spoon to make 4 indentations in the bean mixture. Crack an egg into each indentation. Cover and cook until the whites are set but yolks are still runny, 4 to 6 minutes (or until desired doneness).

  • Sprinkle with cilantro, queso fresco (or feta), and red onion and serve.

Nutrition Facts

284 calories; 14 g total fat; 3 g saturated fat; 189 mg cholesterol; 569 mg sodium. 519 mg potassium; 26 g carbohydrates; 7 g fiber; 4 g sugar; 14 g protein;