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Pinto Bean Bowl with Eggs, Cheddar and Jalapeños
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Pinto Bean Bowl with Eggs, Cheddar and Jalapeños

20 minServes 1Nutri-Score B€
from @openlygraymichelle1 import0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • eggsDairy2 pieces
  • pinto beans (canned, drained and rinsed)Pantry240 g
  • onion (finely chopped)Produce60 g
  • garlic (minced)Produce2 pieces
  • lemon (juiced)Produce0.5 pieces
  • cumin (ground)Spices2 g
  • cilantro (chopped)Produce10 g
  • jalapeños (sliced)Produce1 piece
  • cheddar (shredded)Dairy40 g
  • sour creamDairy30 g
  • hot saucePantry10 ml
  • Tostitos scoops tortilla chips (for serving)Pantry40 g

per serving

Nutrition

668kcal

Carbs
62 g
Proteins
33 g
Fat
32 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4
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