Fried Eggs over Mexican Black Beans
Tomato-Avocado Tossed Salad
Ingredients
- 1 small clove garlic, minced
- 1½ tsp olive oil
- ⅔ cup black beans, drained and rinsed
- ¼ cup refrigerated salsa
- 4 large eggs
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup shredded sharp Cheddar cheese
Instructions
- Cook garlic in hot oil in a large skillet over medium heat 1 minute or until fragrant. Add beans and salsa; cook 3 to 4 minutes or until thoroughly heated.
- Crack eggs into a large nonstick skillet coated with cooking spray over medium heat. Cover and cook until whites are set and yolks are cooked to desired doneness.
- Serve eggs over beans. Sprinkle with salt, pepper, and cheese.
Side Dish Ingredients
- 4 tsp olive oil
- 1 Tbsp balsamic vinegar
- ½ tsp lemon juice
- ⅛ tsp salt
- ½ small avocado, cubed
- ¼ cup halved grape tomatoes
- 3 cups chopped romaine lettuce
Side Dish Instructions
- Whisk together oil, vinegar, lemon juice, and salt in a medium bowl. Add avocado, tomatoes, and lettuce; toss. Let stand 5 minutes before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
310
|
170
|
480
|
| Fat (g) | 18 | 15 | 33 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 19 | 10 | 29 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 675 | 159 | 834 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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