As a very simple dinner or hearty breakfast, this south of the border treat is so easy to assemble, and a great source of protein for any time of day. You might want to increase the yield if making the eggs for dinner. See the Orange Tree Lane video Cutting Avodcados for extra help.
Ingredients:
4 egg(s)
15 oz(s) black beans -- drained, mashed with fork or canned refried
2 tbsp olive oil
1 tbsp lemon juice
1 avocado(es) -- sliced for topping, see OTL tutorial "Cutting Avocados"
1/2 cup(s) salsa
1/2 cup(s) cilantro -- chopped 1/2" pieces
3/4 cup(s) shredded cheddar
Directions
1. Poach eggs.
2. Heat beans in different pan or microwave while eggs are poaching.
3. When heated stir in oil, lemon juice, salt, and pepper to taste. Add a pinch of cayenne if you want the extra spice!
4. Place beans on plate, eggs on top of beans, and top with avocado, cheese, salsa and cilantro.
Optional Topping: Sprinkle chopped olives over all.
“Legumes — a class of vegetables that includes beans, peas and lentils — are among the most versatile and nutritious foods available. Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber. A good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol.”
http://www.mayoclinic.com/health/legumes/NU00260
