Cost/Serving: $0.64
Yield: [6 servings] / Serving Size = 1 egg and 1/2 cup bean mixture
Ingredients:
Directions:
Yield: [6 servings] / Serving Size = 1 egg and 1/2 cup bean mixture
Ingredients:
2 cups salsa
2 cups cooked or canned pinto beans, drained and rinsed
6 eggs
6 tablespoons grated cheese
Cooked rice or tortillas
Directions:
1. Heat salsa and beans in medium skillet over medium heat until the sauce boils.
2. Crack eggs one at a time into a bowl and carefully pour into the bubbly sauce.
3. Cover the pan with a lid, reduce heat to medium-low and cook until the eggs are firm (about 4-6 minutes).
4. Sprinkle with grated cheese. Cover pan until cheese melts.
5. Serve with rice and tortillas.
6. Refrigerate leftovers.
Variations: Substitute black beans or kidney beans for pinto beans. Try brown rice or whole wheat tortillas.
This recipe is used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.