Happy Cinco De Mayo!!! (A day late!)

So normally I like to go all out for any type of holiday, give me an excuse to make lots of yummy fattening food and celebrate something, I'm all for it! Well I wasn't even planning on doing anything special for Cinco De Mayo since I do have an evening class that day, gasp! I asked Tony what he wanted to do for it, and he asked me when Cinco de Mayo is. UM hello?! You are the Hispanic one, yet I know this???! Gotta love him! ;) I was skeptical of this recipe at first, but I'm so glad I ended up trying it! I have a feeling this will end up on our kitchen table for many years to come!

Southwestern Egg & Bean Skillet

Cara's Cravings

Ingredients:

• 1 tsp. olive oil
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1/3 c. frozen corn
• 1 c. drained, rinsed black beans
• salt & pepper, to taste
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• pinch of coriander
• 10 oz. can diced tomatoes w/ green chilis
• 2 eggs
• 2 oz. queso fresco, crumbled
• chopped cilantro and avocado, for garnish

Directions:

1. Preheat oven to 400 degrees.
2. Heat olive oil in an oven proof skillet over medium heat. Add onions and cook for 5 minutes, until translucent. Add garlic, corn, and beans and cook for about 2 more minutes, until garlic is fragrant. Season with salt, pepper, cumin, chili powder, and coriander.
3. Add the diced tomatoes with chilis and turn heat to high. Bring to a boil, then reduce heat, cover, and let simmer for 10 minutes.
4. Carefully break the eggs over the black bean mixture. Place the skillet in the oven and bake for 10-12 minutes, or until eggs are soft-set. Sprinkle with queso fresco and garnish with cilantro and avocado. Serve hot.