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mexican

Chiles Rellenos Style Egg Scramble with Black Beans and Salsa Verde

This roasted dish pairs eggs with cooked black beans, drained, salsa verde and poblano pepper. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced High satiety Vegetarian Gluten free Low carb
300 kcal 2000 kcal
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Estimated macros per portion

41 g Protein
60 g Carbohydrates
32 g Fat
19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 136g eggs 194 kcal
  • 1g poblano pepper 0 kcal
  • 45g white onion, sliced 18 kcal
  • 9g vegetable oil 80 kcal
  • 182g cooked black beans, drained 240 kcal
  • 73g salsa verde 22 kcal
  • 32g queso fresco, crumbled 96 kcal
  • 0.23 tsp (0g) kosher salt 0 kcal

Cooking instructions

  1. poblano pepper
    Roast poblano until blistered, then cover 5 minutes. Peel most of the skin, seed, and slice into strips.
  2. poblano pepperwhite onionvegetable oil
    Heat oil in a skillet over medium. Add onion and cook 2 minutes. Add poblano strips and cook 1 minute.
  3. eggskosher salt
    Whisk eggs with a pinch of salt. Pour into the skillet and gently scramble until just set, 3-4 minutes.
  4. cooked black beans
    Warm black beans in the microwave or a small pot with a splash of water.
  5. cooked black beanssalsa verdequeso fresco
    Serve the scramble with black beans, spoon over salsa verde, and top with crumbled queso fresco.

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