Black Bean & Cheddar Breakfast Bowl
My husband loves breakfast. Specifically, he loves eggs. When I have time on the weekends, I often challenge myself to find
This morning I approached the kitchen with some apprehension, as it was snowing like mad outside and we haven't been grocery shopping yet this week. Wanting to avoid going out in the crummy weather, I made it my goal to turn out something awesome using only what we had on hand.
Some rummaging produced a few leftover tortillas, a can of black beans, 1/4 of a block of sharp white cheddar cheese and a half dozen eggs. I sliced the cheese into thin pieces, and seasoned the black beans with cilantro, crushed red pepper, garlic and lime juice, intending to make black bean and cheddar omelettes. Then I heated a frying pan that was slightly smaller than the tortillas with a small amount of oil, and stuffed the tortillas (one at a time!) in there. Once the first omelette was done, I cut it in half and scooped the 2 halves into the tortilla bowl. I let them cook a little longer in the small frying pan, before sliding the whole concoction out into a shallow bowl and setting it in the oven to stay warm and crispy while I prepared a second one for myself.
We topped them with salsa, sour cream and a sprinkling of cilantro and crushed red pepper. My husband said it was the best breakfast he's ever put in his mouth.
My food photography skills need some practice, but here they are anyway:
This morning I approached the kitchen with some apprehension, as it was snowing like mad outside and we haven't been grocery shopping yet this week. Wanting to avoid going out in the crummy weather, I made it my goal to turn out something awesome using only what we had on hand.
Some rummaging produced a few leftover tortillas, a can of black beans, 1/4 of a block of sharp white cheddar cheese and a half dozen eggs. I sliced the cheese into thin pieces, and seasoned the black beans with cilantro, crushed red pepper, garlic and lime juice, intending to make black bean and cheddar omelettes. Then I heated a frying pan that was slightly smaller than the tortillas with a small amount of oil, and stuffed the tortillas (one at a time!) in there. Once the first omelette was done, I cut it in half and scooped the 2 halves into the tortilla bowl. I let them cook a little longer in the small frying pan, before sliding the whole concoction out into a shallow bowl and setting it in the oven to stay warm and crispy while I prepared a second one for myself.
We topped them with salsa, sour cream and a sprinkling of cilantro and crushed red pepper. My husband said it was the best breakfast he's ever put in his mouth.
My food photography skills need some practice, but here they are anyway: