Southwestern Egg & Black Bean Skillet

For a long time, I planned my meals around proteins: chicken, fish, and turkey most often; occasionally lamb or beef. At some point, vegetarian meals became commonplace in my kitchen. But still, eggs (or more often egg substitute or egg whites) were reserved for breakfast. Until just recently, that is. You might have noticed I’ve been singing the praises of the incredible, edible egg (the real, whole egg!). I’ll just let you imagine that my singing voice is a lot better than it actually is.

Lately, eggs have been making an almost weekly appearance on the dinner table, first in the form of frittatas, and then a new discovery: shakshouka, a traditional Middle Eastern dish of eggs poached in spicy stewed vegetables. I’ve also enjoyed countless southwestern-inspired omeletes stuffed with ingredients like black beans, green chilies, and avocado. If you happen to be skilled in flipping omelets, by all means, go make one. But I am not. So for an easy dinner requiring none of that dreaded omelet-flipping, I simply baked my eggs in a spicy black bean stew.

Fast, flavorful, healthy, and composed of convenient, wholesome ingredients, I really can’t say much more about this meal. Except that we’ll definitely be eating it again, really soon.

Southwestern Egg & Black Bean Skillet
Printable Recipe

1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup frozen corn
1 cup drained, rinsed black beans
salt & pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
pinch of coriander
10oz can diced tomatoes with green chilies
2 large eggs
2oz queso fresco, crumbled
chopped cilantro and sliced avocado, for garnish

Preheat oven to 400F.

Heat olive oil in a skillet over medium heat. Add onions and cook for about 5 minutes, until translucent. Add garlic, corn, and beans and cook for about 2 more minutes, until garlic is fragrant. Season with salt, pepper, cumin, chili powder, and coriander.

Add the diced tomatoes with green chilies and increase heat to high. Bring to a boil, then reduce heat, cover, and allow to simmer for 10 minutes to blend flavors.

Carefully break the eggs over the black bean mixture. Place the skillet in the oven and bake for 10-12 minutes, until eggs are soft-set. Sprinkle with queso fresco and garnish with cilantro and diced avocado. Serve hot.

Nutritional Info (not including avocado)
Servings Per Recipe: 2
Amount Per Serving
Calories: 338.3
Total Fat: 14.0 g
Cholesterol: 227.5 mg
Sodium: 1,525.8 mg
Total Carbs: 35.9 g
Dietary Fiber: 9.0 g
Protein: 20.7 g

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66 Responses to “Southwestern Egg & Black Bean Skillet”

  1. 1

    yumventures — April 29, 2010 @ 12:47 pm Reply

    This is my type of meal!! Spicy, flavorful, and I love eggs! I have been thinking of doing something similar with a roast ratatouille…if only I had some of those adorable skillets to make them in!!

  2. 2

    Joanne — April 29, 2010 @ 1:09 pm Reply

    I am the worst omelet flipper! My omelets always end up as scrambled eggs. Because I butcher them during the flipping process. I love this dish, especially the queso fresco on top.

  3. 3

    Christie @ Honoring Health — April 29, 2010 @ 1:37 pm Reply

    That looks amazing! I am always look for new bean and egg recipes! Thanks for sharing!

  4. 4

    Dawn — April 29, 2010 @ 1:39 pm Reply

    I was just commenting on another blog how I never use eggs at dinner. I should think about it. Although my new thing is tofu…I never really learned to cook it and I'm having such a fun time doing so.GORGEOUS photo. Did you submit to foodgawker and tastespotting? I just got my Canon back so I can start submitting photos again soon!

  5. 5

    ashley — April 29, 2010 @ 3:54 pm Reply

    looks delicious! i wish my tummy could handle eggs… i really miss them and this looks really fabulous!

  6. 6

    beeskneeslife — April 29, 2010 @ 4:06 pm Reply

    Yum! I added two poached eggs over my leftover southwest quinoa last night. It was awesome! This looks great. Eggs are a fun easy way to add some protein to things in a hurry.

  7. 7

    ChubbyNewlywed — April 29, 2010 @ 4:38 pm Reply

    I don't love egg yolks, but I just wanted to say that your photos for this post make me want to devour the yellow-y goodness! Just beautiful.

  8. 8

    roxan @ kitchen meditation — April 29, 2010 @ 6:23 pm Reply

    Yuummm, you make the best dishes! This looks delicious. I'm putting it on my dinner list for nextweek. My husband likes some form of meat with his dinners but hopefully the egg will be enough.

  9. 9

    Shanon — April 29, 2010 @ 6:27 pm Reply

    i will definitely be trying this! i have never baked an egg…is it easy to keep the yolk runny?

  10. 10

    Bridget — April 29, 2010 @ 6:42 pm Reply

    Usually I have to balance the carb source (rice, bread, pasta, etc.), but I was just planning my meals for next week, and when I looked closely at the proteins, I realized I had three fish meals. I think I'm going to replace one of them with this. So now I have three Cara's Cravings meals for next week (Thai fish cakes, this, and the baked salmon sweet potatoes dish), but I guess that can only be a healthy thing, right? ;)

  11. 11

    Averie (LoveVeggiesAndYoga) — April 29, 2010 @ 8:24 pm Reply

    your food is truly beautifully photographed…you need to get a new career: food photography!yummmmy!

  12. 12

    Cara — April 29, 2010 @ 8:28 pm Reply

    You are all so sweet – and you should all go work for TS and FG because clearly I've have better luck getting on there!

  13. 13

    Tasha — April 30, 2010 @ 1:46 am Reply

    Everything about this dish sounds so delicious! There are so many things in it I love, paired with eggs which I don't seem to eat enough of. And you did a beautiful job photographing it!

  14. 14

    Tyler — April 30, 2010 @ 12:00 pm Reply

    nice! eggs are great any time of the day! love your cute little skillet, too…i think i need one of those :)

  15. 15

    Cate — April 30, 2010 @ 1:57 pm Reply

    I love all the stuff in this recipe! I'm gradually working my way towards being vegan but it's going to be REALLY hard to give up eggs…so I'm definitely going to make this soon.Beautiful photo, too!

  16. 16

    *Naomi* — April 30, 2010 @ 2:09 pm Reply

    i LOVEEE eggs and anyway to eat them that is not a boring old omelettte or scramble I am all for!! I cant wait to try this..I think i will omit the cilantro because I hate that spice…but other than that it sounds AMAZING!!

  17. 17

    Barbara — April 30, 2010 @ 2:31 pm Reply

    Great idea! I love eggs to start with and then with this recipe, there are a whole lot of really tasty things in one dish!

  18. 18

    Mary — April 30, 2010 @ 4:06 pm Reply

    What a lovely recipe. We love eggs and you've given me a new way to prepare them. I hope you are having a wonderful day. Blessings…Mary

  19. 19

    localfoodiefight — May 1, 2010 @ 4:11 pm Reply

    mmm this looks awesome. Definitely going to try it soon. I love having eggs for dinner! I dont know when they became a strict breakfast staple but I think its about time we change that!

  20. 20

    localfoodiefight — May 1, 2010 @ 4:11 pm Reply

    mmm this looks awesome. Definitely going to try it soon. I love having eggs for dinner! I dont know when they became a strict breakfast staple but I think its about time we change that!

  21. 21

    localfoodiefight — May 1, 2010 @ 4:11 pm Reply

    mmm this looks awesome. Definitely going to try it soon. I love having eggs for dinner! I dont know when they became a strict breakfast staple but I think its about time we change that!

  22. 22

    Kevin — May 1, 2010 @ 4:56 pm Reply

    That would be one hearty and tasty breakfast!

  23. 23

    preventionrd.com — May 1, 2010 @ 6:54 pm Reply

    GOR-GEOUS! Cara, your photos are stunning! I love the incredible, edible egg! It should make more appearances outside of breakfast in my house, too! Great recipe! Saving!

  24. 24

    marla {Family Fresh Cooking} — May 1, 2010 @ 7:40 pm Reply

    Great ingredients here. I love having all these ingredients in one skillet. So easy to clean too!! We could throw a great party with your eggs and my Fiesta Pasta! xo

  25. 25

    Taste of Beirut — May 2, 2010 @ 3:29 am Reply

    I am partial to anything that says "southwestern" so I love your dish and the black beans and all the other ingredients you included; perfect for a sunday brunch on my book!

  26. 26

    Sprouted Kitchen — May 2, 2010 @ 8:57 pm Reply

    what a great site! i love it! and I'm always up for new breakfast ideas :)

  27. 27

    Shannon — May 3, 2010 @ 1:34 am Reply

    definitely my kind of meal :) and gorgeous picture!!

  28. 28

    daniel john — May 4, 2010 @ 10:32 am Reply

    my kind of meal :) and gorgeous picture!!Term Papers

  29. 29

    grace — May 5, 2010 @ 9:41 am Reply

    what's the draw of an omelet anyway? who needs 'em? yeah, i'm probably only saying that because i couldn't successfully flip one to save my life, but there ya go. this is an awesome dish, cara. 'southwest' is always a red flag for me–it usually means that most of my favorite ingredients are involved, and this is no exception!

  30. 30

    preventionrd.com — May 8, 2010 @ 7:59 pm Reply

    What a unique combination! I love it! Looks wonderful!

  31. 31

    wifeplzak — May 21, 2010 @ 2:15 pm Reply

    I just made this last night and it will not be a staple in our house! I was so simple, cheap to make, and full of flavor. thanks!

  32. 32

    Liz — May 28, 2010 @ 3:53 pm Reply

    Interesting idea. Here in Israel we have a dish called shakshuka, which is pretty similar except it uses tomatoes instead of beans.

  33. 33

    Liz — March 28, 2011 @ 8:52 pm Reply

    Interesting idea. Here in Israel we have a dish called shakshuka, which is pretty similar except it uses tomatoes instead of beans.

  34. 34

    preventionrd.com — March 28, 2011 @ 8:52 pm Reply

    What a unique combination! I love it! Looks wonderful!

  35. 35

    grace — March 28, 2011 @ 8:52 pm Reply

    what's the draw of an omelet anyway? who needs 'em? yeah, i'm probably only saying that because i couldn't successfully flip one to save my life, but there ya go. this is an awesome dish, cara. 'southwest' is always a red flag for me–it usually means that most of my favorite ingredients are involved, and this is no exception!

  36. 36

    daniel john — March 28, 2011 @ 8:52 pm Reply

    my kind of meal :) and gorgeous picture!!Term Papers

  37. 37

    Shannon — March 28, 2011 @ 8:52 pm Reply

    definitely my kind of meal :) and gorgeous picture!!

  38. 38

    Sprouted Kitchen — March 28, 2011 @ 8:52 pm Reply

    what a great site! i love it! and I'm always up for new breakfast ideas :)

  39. 39

    Taste of Beirut — March 28, 2011 @ 8:52 pm Reply

    I am partial to anything that says "southwestern" so I love your dish and the black beans and all the other ingredients you included; perfect for a sunday brunch on my book!

  40. 40

    wifeplzak — March 28, 2011 @ 8:52 pm Reply

    I just made this last night and it will not be a staple in our house! I was so simple, cheap to make, and full of flavor. thanks!

  41. 41

    marla {Family Fresh Cooking} — March 28, 2011 @ 8:52 pm Reply

    Great ingredients here. I love having all these ingredients in one skillet. So easy to clean too!! We could throw a great party with your eggs and my Fiesta Pasta! xo

  42. 42

    marla {Family Fresh Cooking} — March 28, 2011 @ 8:52 pm Reply

    Great ingredients here. I love having all these ingredients in one skillet. So easy to clean too!! We could throw a great party with your eggs and my Fiesta Pasta! xo

  43. 43

    localfoodiefight — March 28, 2011 @ 8:52 pm Reply

    mmm this looks awesome. Definitely going to try it soon. I love having eggs for dinner! I dont know when they became a strict breakfast staple but I think its about time we change that!

  44. 44

    Kevin — March 28, 2011 @ 8:52 pm Reply

    That would be one hearty and tasty breakfast!

  45. 45

    localfoodiefight — March 28, 2011 @ 8:52 pm Reply

    mmm this looks awesome. Definitely going to try it soon. I love having eggs for dinner! I dont know when they became a strict breakfast staple but I think its about time we change that!

  46. 46

    localfoodiefight — March 28, 2011 @ 8:52 pm Reply

    mmm this looks awesome. Definitely going to try it soon. I love having eggs for dinner! I dont know when they became a strict breakfast staple but I think its about time we change that!

  47. 47

    Mary — March 28, 2011 @ 8:52 pm Reply

    What a lovely recipe. We love eggs and you've given me a new way to prepare them. I hope you are having a wonderful day. Blessings…Mary

  48. 48

    Barbara — March 28, 2011 @ 8:52 pm Reply

    Great idea! I love eggs to start with and then with this recipe, there are a whole lot of really tasty things in one dish!

  49. 49

    Liz — March 29, 2011 @ 2:03 am Reply

    Interesting idea. Here in Israel we have a dish called shakshuka, which is pretty similar except it uses tomatoes instead of beans.

  50. 50

    preventionrd.com — March 29, 2011 @ 2:03 am Reply

    What a unique combination! I love it! Looks wonderful!

  51. 51

    grace — March 29, 2011 @ 2:03 am Reply

    what's the draw of an omelet anyway? who needs 'em? yeah, i'm probably only saying that because i couldn't successfully flip one to save my life, but there ya go. this is an awesome dish, cara. 'southwest' is always a red flag for me–it usually means that most of my favorite ingredients are involved, and this is no exception!

  52. 52

    localfoodiefight — March 29, 2011 @ 2:03 am Reply

    mmm this looks awesome. Definitely going to try it soon. I love having eggs for dinner! I dont know when they became a strict breakfast staple but I think its about time we change that!

  53. 53

    Barbara — March 29, 2011 @ 2:03 am Reply

    Great idea! I love eggs to start with and then with this recipe, there are a whole lot of really tasty things in one dish!

  54. 54

    Cate — March 29, 2011 @ 2:03 am Reply

    I love all the stuff in this recipe! I'm gradually working my way towards being vegan but it's going to be REALLY hard to give up eggs…so I'm definitely going to make this soon.Beautiful photo, too!

  55. 55

    ChubbyNewlywed — March 29, 2011 @ 2:03 am Reply

    I don't love egg yolks, but I just wanted to say that your photos for this post make me want to devour the yellow-y goodness! Just beautiful.

  56. 56

    Dawn — March 29, 2011 @ 2:03 am Reply

    I was just commenting on another blog how I never use eggs at dinner. I should think about it. Although my new thing is tofu…I never really learned to cook it and I'm having such a fun time doing so.GORGEOUS photo. Did you submit to foodgawker and tastespotting? I just got my Canon back so I can start submitting photos again soon!

  57. 57

    yumventures — March 29, 2011 @ 2:03 am Reply

    This is my type of meal!! Spicy, flavorful, and I love eggs! I have been thinking of doing something similar with a roast ratatouille…if only I had some of those adorable skillets to make them in!!

  58. 58

    Mary — March 29, 2011 @ 2:03 am Reply

    What a lovely recipe. We love eggs and you've given me a new way to prepare them. I hope you are having a wonderful day. Blessings…Mary

  59. 59

    Mary — April 5, 2011 @ 1:12 am Reply

    What a lovely recipe. We love eggs and you've given me a new way to prepare them. I hope you are having a wonderful day. Blessings…Mary

  60. 60

    yumventures — April 5, 2011 @ 1:12 am Reply

    This is my type of meal!! Spicy, flavorful, and I love eggs! I have been thinking of doing something similar with a roast ratatouille…if only I had some of those adorable skillets to make them in!!

  61. 61

    Tasha — April 5, 2011 @ 1:12 am Reply

    Everything about this dish sounds so delicious! There are so many things in it I love, paired with eggs which I don't seem to eat enough of. And you did a beautiful job photographing it!

  62. 62

    roxan @ kitchen meditation — April 5, 2011 @ 1:12 am Reply

    Yuummm, you make the best dishes! This looks delicious. I'm putting it on my dinner list for nextweek. My husband likes some form of meat with his dinners but hopefully the egg will be enough.

  63. 63

    Bestbalancetransfer — November 25, 2011 @ 9:45 am Reply

    Vegetarian meals became commonplace in my kitchen too. There are so many wonderful recipes for vegetarians, what are very healthy! Thanks for the great meal recipe!

  64. 64

    Term Papers — December 8, 2011 @ 5:53 am Reply

    Absolutely amazing and delicious and thank you for the ingredients.

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