Vegetarian Mexican Eggs
Start your day with a burst of bright, zesty flavors by whipping up these Vegetarian Mexican Eggs! Packed with protein-rich black beans, vibrant vegetables like red bell peppers and jalapeños, and a medley of warming spices such as cumin and paprika, this dish is the perfect fusion of healthy and hearty. Fluffy scrambled eggs are folded into the savory mix and topped with gooey shredded cheddar cheese and fresh cilantro for a satisfying finish. With just 30 minutes of prep and cook time, this easy breakfast recipe is ideal for busy mornings, and the squeeze of lime on top adds a refreshing citrus kick. Whether you're hosting brunch or craving nutritious comfort food, these Mexican-inspired scrambled eggs are guaranteed to impress while keeping your taste buds dancing! Keywords: vegetarian Mexican eggs, scrambled eggs recipe, black beans, quick breakfast recipe, healthy Mexican breakfast.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 1 small jalapeño, finely chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, wedged
- 0.5 cup shredded cheddar cheese
Instructions
Crack the eggs into a medium bowl and beat thoroughly with a fork. Set aside.
In a large non-stick skillet, heat olive oil over medium heat.
Add the chopped onion and cook until translucent, about 4 minutes.
Stir in the diced red bell pepper and the chopped jalapeño, cooking for an additional 3 minutes until the vegetables are softened.
Add the halved cherry tomatoes and minced garlic to the pan and sauté for 2 minutes.
Mix in the rinsed black beans, cumin, paprika, salt, and pepper, stirring to combine all ingredients well.
Reduce heat to low and pour the beaten eggs over the vegetable mixture in the skillet.
Gently stir and fold the eggs with a spatula, cooking slowly to scramble until they are softly set but still creamy, around 5-7 minutes.
Remove the skillet from heat and sprinkle the scrambled eggs with shredded cheddar cheese and chopped fresh cilantro.
Serve immediately with lime wedges on the side for a fresh squeeze of flavor.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 16.4 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 794 mg | 61% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2066 mg | 44% | |
*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.
