Skillet Eggs With Chipotle Peppers And Black Beans - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 cup chopped onion
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
4 cups cooked black beans (or two 15 oz. cans, drained, not rinsed)
2 -3 teaspoons minced canned chipotle chiles in adobo
2 teaspoons ground cumin
kosher salt
fresh ground black pepper
4 large eggs
1/2 cup grated monterey jack cheese
4 large flour tortillas, wrapped in foil and warmed in the oven
Tomato-Avocado Salsa
2 cups diced plum tomatoes
1/2 pitted peeled avocado, diced
1/2 cup chopped onion (red or yellow)
1/4 cup minced fresh cilantro
2 tablespoons fresh lemon juice or 2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 jalapeno, seeded and finely chopped
kosher salt

Preparation

Make the salsa: in a bowl, combine all the salsa ingredients; set aside.
Heat the oil in a large nonstick skillet over medium heat.
Add in the onion and bell peppers; cook, stirring, until the onions are golden and the bell peppers are lightly browned, about 10 minutes.
Add in the garlic; cook for 1 minute.
Stir in the beans, chipotles, and cumin; cover, decrease heat to low and cook for 5 minutes; season with salt and pepper.
Break eggs one at a time into a small cup and place them (the eggs, not the cup) on top of the bean mixture, spacing them evenly.
Sprinkle with cheese; cover; increase heat to medium and cook until the whites are set and the yolks are cooked to desired doneness, 5-8 minutes.
Transfer to plates and garnish with Tomato-Avocado Salsa and serve with the tortillas.