Black Beans & Corn with Poached Eggs

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Black Beans & Corn with Poached Eggs
This sweet and spicy black bean and corn recipe features queso fresco, a Mexican cheese that is salty, crumbly, and perfectly meltable.
Summer Miller
total:
30 mins
active:
20 mins
Servings:
4
Black Beans & Corn with Poached Eggs

Ingredients

Directions

  • 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.

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  • 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

Serving Size:
1 cup bean mixture + 1 egg
Per Serving:
284 calories; protein 14g; carbohydrates 26g; dietary fiber 7g; sugars 4g; fat 14g; saturated fat 3g; cholesterol 189mg; potassium 519mg; sodium 569mg.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/21/2022
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