Two of my favorite foods are beans, and eggs. I eat a mostly vegetarian diet (I sometimes eat fish), so these are my two main sources for protein. You can prepare both beans and eggs in endless, delicious ways, but recipes that combine the two are often my favorite. I especially love recipes that you can basically throw together in one skillet or pot. Less dishes to wash = more happy :)
1 can pinto beans
2 tblsp. olive oil
2 cloves of garlic
2 tsp cumin
1 cup bell peppers, chopped (fresh or frozen)
1/2 cup white onion, chopped (fresh or frozen)
Warm olive oil in a medium skillet over medium-low heat. Dice garlic cloves and toss in the skillet. Add in the bell peppers and onions and heat until the bell peppers are soft, and the onions are golden. Open the pinto beans, and drain. Pour into the skillet. Season with 2 tsp. of cumin. Let cook about 10 minutes on low, stirring occasionally. Crack eggs on top, and cover with a lid, cook about 5 minutes (if you like runny yolk, cook 3-4 minutes). Pre-heat oven to 350 degrees. Remove from heat, sprinkle with desired amount of shredded cheese. Broil in the oven for 1-3 minutes, or until cheese is golden and bubbling. Bake your pre-cut tortillas in the oven on a cookie sheet for about 5 minutes, or until nice and crisp. Serve in a bowl with your favorite toppings: salsa, avocado, sour cream, etc. and chips on the side.
This recipe is great for breakfast, lunch or dinner!