Creado con IA
Taco Breakfast Skillet with Eggs and Avocado
30 min 424 kcal por ración Media
Ingredientes
4 Raciones
- large eggs8 pieces
- medium avocado1 piece
- shredded cheddar cheese1 cup
- black beans1 cup
- diced tomatoes1 cup
- diced onions1/2 cup
- diced bell peppers1/2 cup
- chopped cilantro1/4 cup
- olive oil1 tablespoon
- chili powder1 teaspoon
- cumin1 teaspoon
- salt1/2 teaspoon
- black pepper1/2 teaspoon
- paprika1/2 teaspoon
Preparación
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onions and bell peppers to the skillet and sauté until they are soft, about 5 minutes.
- 3
Stir in the black beans, diced tomatoes, chili powder, cumin, salt, black pepper, and paprika. Cook for another 3-4 minutes until everything is well combined and heated through.
- 4
Create small wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
- 5
Once the eggs are cooked, sprinkle the shredded cheddar cheese over the top and cover again until the cheese is melted, about 1-2 minutes.
- 6
Remove the skillet from the heat and top with chopped cilantro and sliced avocado.
- 7
Serve immediately and enjoy your Taco Breakfast Skillet with Eggs and Avocado!
