Black Bean and Veggie Skillet Hash
A hearty and protein-rich one-pan skillet hash featuring black beans, vegetables, and spices for a fulfilling and nutritious meal.
10 min
Prep
25 min
Cook
4
Serves
385
Calories
Macros · per serving
32g protein
45g carbs
14g fat
Ingredients
For 4 servings
- 3 cups black beans
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 onion
- 2 cups kale
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 eggs
- 1 lime
- 0.5 cup cilantro
Instructions
- 1
Rinse and drain the black beans if using canned.
- 2
Dice the red bell pepper and onion, and roughly chop the kale. Mince the garlic.
- 3
Heat olive oil in a large skillet over medium heat. Add the onions and red bell peppers, sauté until softened, about 5 minutes.
- 4
Stir in the garlic, cumin, chili powder, salt, and black pepper, and cook for 1 minute until fragrant.
- 5
Add the black beans and kale to the skillet, cooking until the kale is wilted and the beans are heated through, about 5-7 minutes.
- 6
Make four small wells in the mixture and crack an egg into each. Cover the skillet and cook until the eggs are set to your desired doneness, about 5 minutes.
- 7
Juice the lime over the skillet and garnish with chopped cilantro before serving.
Cook it this week.
NeatEat plans Black Bean and Veggie Skillet Hash — and the rest of your week — around your budget, groceries included.