I love breakfast for dinner, which is why I think this recipe that I made for brunch on Sunday will work great for dinner tonight.
The eggs provide protein and with fibre from the beans, you’re actually getting a pretty full meal. I love that it’s so quick and easy to put together and if you have some leftover beans, you can easily add them to another meal later in the week.
What you’ll need:
1 can black beans
1 Tbsp water
1 tsp grapeseed oil (or any high-heat cooking oil)
4 Tbsp salsa (fresh or jarred)
2 slices of your favourite cheese (optional)
Dash of Shiricha (optional)
Salt and pepper to taste
What to do:
1. Rinse beans and place them into a small pot with water and salsa. Leave on low heat for 10 minutes or so, until hot. (NOTE: The longer you leave them, the mushier they will get, so there isn’t really a fear of over-cooking)
2. Cook your eggs in your favourite way (I fried mine over-easy, but poached would work well, too)
3. Slice avocado and cheese
4. Once eggs and beans are done, place egg on the plate, placing one piece of cheese and avocado on each. Cover with black beans.
And that’s it! It’s so easy and delicious. Of course, you could add some hash browns or salad if you wanted a little something extra, or serve it all on a wrap if you’re craving the carbs, but I think it’s great just like this.
What’s your favourite breakfast-for-dinner meal?
-Jessica Harding, associate web editor