Southwest Scramble with Black Bean Salsa

A protein-rich breakfast scramble with ground beef and eggs, topped with a vibrant homemade black bean salsa.

Ingredients

• 0.5 lb Ground Beef
• 5 Eggs
• 1 (15 oz) can Black Beans (canned, no salt added), rinsed
• 0.25 medium Red Onion
• 1 (14.5 oz) can Diced Tomatoes (canned, no salt added), undrained
• 2 tbsp Lime Juice
• 0.25 cup chopped Cilantro
• 1 tsp Chili Powder
• 0.5 tsp Cumin
• 1 tbsp Olive Oil
• 1/4 tsp Smoked Paprika
• 1/4 tsp Garlic Powder

Instructions

1. Prepare Black Bean Salsa: In a bowl, combine rinsed black beans, diced red onion, diced tomatoes (undrained), lime juice, and chopped cilantro. Mix well, then stir in smoked paprika and garlic powder and set aside. The undrained tomatoes add depth of flavor to the salsa.
2. In a large skillet, heat olive oil over medium heat.
3. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
4. Whisk eggs in a bowl with a splash of water (about 1 tbsp per 2 eggs for fluffier results) and a pinch of pepper.
5. Pour the whisked eggs over the cooked ground beef.
6. Scramble until eggs are cooked through but still slightly moist, stirring occasionally to incorporate the beef evenly.
7. Serve the scramble immediately, topped generously with the black bean salsa. Garnish with extra cilantro if desired.

Cuisine: Mexican

Suitability: high-protein,low-sodium

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 5

Meal Type: breakfast