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Scrambled Eggs with Green Chiles and Black Beans

Scrambled eggs with vegetables
Chef Stephan Pyles

Ingredients:
  • 8 EggsPlus Eggs (Salt to taste)
  • 2 tbs. Olive or vegetable oil
  • 1 small 1 small Onion, peeled and diced
  • 2 cloves Garlic, minced
  • 4 tbs. Roasted poblano chilies, chopped
  • 1 medium Tomato, diced
  • 1 tbs. Fresh cilantro, chopped
  • 1/2 cup Cooked black beans
  • 4 Flour tortillas
  • 4 tbs. Low-fat sour cream
  • 4 tbs. Tomato salsa

Directions:
In a medium skillet, heat the oil over medium heat until lightly smoking. Add the onion and saute until it becomes translucent, about three minutes. Add the garlic and saute for one minute longer.

Stir in the poblano chiles and tomato and remove from heat.

Crack the eggs into a large bowl, season with salt and beat eggs thoroughly.

Return the skillet to the heat and pour in the eggs. Add the cilantro and beans and scramble the eggs to desired consistency.

Serve with warm flour tortillas and garnish with the sour cream and tomato salsa.



Serves: 4
Serving Size:
Calories per Serving: 426
% Daily Value*   
   Total Fat 21.4 g
33%   
     Saturated Fat 6.0 g
30%   
   Cholesterol 435 mg
145%   
   Sodium 727 mg
30%   
   Potassium 303 g
 
   Calcium 118 g
 
   Total Carbs 37 g
12%   
     Dietary Fiber 4 g
16%   
     Sugars 6 g
 
   Protein 20 g
 
   Sugar Alcohols 0 g
 
* Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
  Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
  Dietary Fiber   25g 30g
Nutritional Information From CalorieKing.com
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