Eggs with Black Beans and Avocado

Eggs with Black Beans and Avocado

This recipe meets the PFF requirements for the America’s Next Bikini Chef competition. What is PFF? Lean protein, high fiber foods, and healthy fats. A simple dish, eggs with black beans is a versatile breakfast recipe that can be enjoyed for brunch, lunch, or anytime.

Recipe Options:

Add diced jalapenos when serving
Add chopped green onion
Stir in a little fresh oregano for added flavor
Top with goat cheese or feta cheese or add when cooking the eggs
A dollop of fresh salsa is always a tasty addition
Serve as a “bowl” over brown rice

Eggs with black beans avocado and salsa

Featured recipe compliments of Celebrity Judge for America’s Next Bikini Chef®, Celebrity Actor, Dunk Doctor, and Fitness Coach, Dr. Hasaan Rasheed is also known for his electrifying smile.

Dr. Hasaan Rasheed, Celebrity judge ANBC

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Recipe

Eggs with Black Beans and Avocado

Entree

Eggs with Black Beans and Avocado with Dr. Hasaan Rasheed is a protein rich thaat fits the PFF profile. Top with fresh salsa.

Ingredients

1 can low sodium black beans
1 tablespoon olive oil
4 eggs, whisked
1 avocado, sliced
Fresh salsa
Sea salt, to taste
Black pepper, taste
1 tablespoon plain goat cheese, optional
1 tablespoon fresh oregano, optional
1 green onion, chopped, optional
Diced jalapeno, optional

Instructions

Drain the black beans, reserve the liquid, if desired.
Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
Pour in 4 beaten eggs.
Add desired amount of black beans and 1 tablespoon goat cheese, if desired.
Stir gently until soft-set, about 3 to 5 minutes.
Warm the remaining black beans in a small skillet.
Divide the warm black beans into two serving bowls.
Top the beans with the scrambled eggs, green onion (if using), sliced avocado, and a dollop of salsa.
Add salt and black pepper to taste.
If using oregano, add oregano to eggs just prior to cooking,