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Southwest Scramble Bowl

20 minutes
1 Bowl
ingredients for a southwest omelette


1 cup black beans, reduced sodium
1 poblano pepper, small diced
1⁄4 cup grape/cherry tomatoes, halved
2 garlic cloves, minced
1⁄8 tsp cumin, ground
1⁄8 tsp chipotle powder (optional)
1⁄8 tsp black pepper
pinch of kosher/flaky salt
2 eggs
2 Tbsp queso fresco, crumbled
1 Tbsp cilantro, chopped (optional)


  1. Rinse and drain black beans well. Place in a shallow bowl and set aside.

  2. Heat a sauté pan on medium heat. When hot, spray well with pan spray. Add the poblano pepper and sauté for 2 minutes, until it starts to soften. Add the tomatoes, garlic, cumin, chipotle, if using black pepper, and a pinch of salt. Cook for another 1-2 minutes until the garlic is fragrant and tender.

  3. Push veggies to one side of the pan. Spray the open side of the pan with pan spray. Crack the eggs into the open side of the pan. Use a spoon or spatula to move eggs around, scrambling them as they cook. When eggs are half cooked, mix veggies into the eggs and cook another few moments until the eggs are just cooked through. Remove from the heat.

  4. Microwave the black beans for 1–2 minutes until heated throughout. If using, top black beans with the veggie scrambled eggs, queso fresco, and cilantro.

If poblano pepper is not available, look for an Anaheim chile, or even a small green bell pepper for less heat. Adjust the amount of chipotle powder to your desired heat level. A few portions of this dish can be made ahead of time and reheated for a quick breakfast over the next few days.


Use markdown to format table. You can use the following example to start:

Calories 492
Carbohydrates 51 g
Protein 34 g
Fat 17 g
Fiber 12 g
Sodium 590 mg
Servings 1 bowl