Tex-Mex Cowboy Breakfast Skillet
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. can of 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 of a can 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.