Bandito Eggs
Spice up your breakfast routine with Bandito Eggs—a flavorful fusion of protein-packed scrambled eggs and zesty Tex-Mex ingredients. This easy 25-minute recipe combines tender black beans, sautéed red bell peppers, jalapeños, and onions, seasoned with smoky cumin and chili powder to create a bold and vibrant base. Topped with melty cheddar cheese and fresh cilantro, this dish is served alongside warm flour tortillas and tangy lime wedges for a customizable, on-the-go breakfast or satisfying brunch. Perfect for busy mornings or weekend gatherings, Bandito Eggs offer a delicious balance of heat, freshness, and heartiness, with the option to add hot sauce for an extra kick. Whether you're looking for a quick meal or a crowd-pleasing favorite, this recipe delivers big flavor in every bite!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 1 cup black beans (canned, drained and rinsed)
- 1 piece red bell pepper (diced)
- 1 piece jalapeño pepper (seeded and finely chopped)
- 1 small piece yellow onion (diced)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro (chopped)
- 4 pieces flour tortillas
- 2 pieces lime wedges
- hot sauce (optional)
Instructions
In a medium bowl, crack the eggs and whisk them until well combined. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced red bell pepper, jalapeño, and onion, and sauté for 5-7 minutes, or until the vegetables are tender.
Add the black beans, ground cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2 minutes. Transfer the mixture to a bowl and keep warm.
Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Lower the heat to medium-low and pour in the whisked eggs.
Cook the eggs gently, stirring frequently with a spatula, until they are softly scrambled and cooked through, about 3-5 minutes.
Return the vegetable and bean mixture to the skillet with the eggs, and mix gently to combine. Sprinkle the shredded cheddar cheese on top and let it melt for about 1 minute.
Remove the skillet from heat and garnish the Bandito Eggs with chopped cilantro.
Serve immediately with warm flour tortillas and lime wedges on the side. Add hot sauce if desired.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 14.1 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 978 mg | 75% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
