Tex-Mex Cowboy Breakfast Skillet
This one-dish wonder is bound to become your family's new favorite wake-up feast.
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Makes 2 individual 6" skillets
1 white onion
4 cloves garlic
1 green bell pepper
1 cup of black and pinto beans (mixed)
15 oz. diced fire-roasted tomatoes
2 tablespoons cumin
1. Preheat oven to 350 degrees F. Chop onion, garlic, jalapeño and bell pepper, and divide into each cast-iron skillet with olive oil. Saute on stovetop until soft.
2. Add 1/2 cup of bean mixture to both skillets, continuing to saute for 3-5 more minutes (image 1).
3. Add 1 tablespoon cumin and half a tin of fire-roasted tomatoes to each skillet, allowing to reduce down and thicken (image 2).
4. Crack one egg onto each skillet (image 3), and place into the oven for 15-20 minutes. Top with fresh cilantro and Cotija cheese. Serve in skillet.
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