This sweet and spicy black bean and corn recipe features queso fresco, a Mexican cheese that is salty, crumbly, and perfectly meltable.

Summer Miller
Source: Diabetic Living Magazine, Summer 2020


Recipe Summary

20 mins
30 mins


Ingredient Checklist


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.

  • 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; protein 14g 28% DV; carbohydrates 26g 8% DV; exchange other carbs 1.5; dietary fiber 7g 28% DV; sugars 4g; fat 14g 22% DV; saturated fat 3g 15% DV; cholesterol 189mg 63% DV; potassium 519mg 15% DV; sodium 569mg 23% DV.