Plat
Pinto Bean Bowl with Eggs, Cheddar and Jalapeños
20 minPour 1Nutri-Score B€
B
20 min
20 minPinto Bean Bowl with Eggs, Cheddar and Jalapeños
recette de
Michelle | Openly Gray 🩶
@openlygraymichelle
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggsProduits laitiers2 morceaux
pinto beans (canned, drained and rinsed)Épicerie240 g
onion (finely chopped)Fruits et légumes60 g
garlic (minced)Fruits et légumes2 morceaux
lemon (juiced)Fruits et légumes0,5 morceaux
cumin (ground)Épices2 g
cilantro (chopped)Fruits et légumes10 g- jalapeños (sliced)Fruits et légumes1 morceau
cheddar (shredded)Produits laitiers40 g
sour creamProduits laitiers30 g- hot sauceÉpicerie10 ml
- Tostitos scoops tortilla chips (for serving)Épicerie40 g
par portion
Nutrition
668kcal
- Glucides
- 62 g
- Protéines
- 33 g
- Lipides
- 32 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Sauté the aromatics
- Heat a little oil in a frying pan over medium heat.
- Add the onion and cook until softened.
- Stir in the garlic and cumin and cook until fragrant.
- Étape 2
Warm the beans
- Add the drained pinto beans and a splash of water.
- Simmer, mashing lightly, until hot and creamy.
- Season with salt and finish with the lemon juice and part of the cilantro.
- Étape 3
Cook the eggs
- Push the beans to one side of the pan or use a second pan.
- Crack in the eggs and cook to your liking.
- Étape 4
Assemble and serve
- Spoon the beans into a bowl and top with the eggs.
- Scatter over the shredded cheddar and sliced jalapeños.
- Add the sour cream, hot sauce and remaining cilantro.
- Serve with the tortilla chips.