Bandito Eggs

Spice up your breakfast routine with Bandito Eggs—a flavorful fusion of protein-packed scrambled eggs and zesty Tex-Mex ingredients. This easy 25-minute recipe combines tender black beans, sautéed red bell peppers, jalapeños, and onions, seasoned with smoky cumin and chili powder to create a bold and vibrant base. Topped with melty cheddar cheese and fresh cilantro, this dish is served alongside warm flour tortillas and tangy lime wedges for a customizable, on-the-go breakfast or satisfying brunch. Perfect for busy mornings or weekend gatherings, Bandito Eggs offer a delicious balance of heat, freshness, and heartiness, with the option to add hot sauce for an extra kick. Whether you're looking for a quick meal or a crowd-pleasing favorite, this recipe delivers big flavor in every bite!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 pieces large eggs
• 1 cup black beans (canned, drained and rinsed)
• 1 piece red bell pepper (diced)
• 1 piece jalapeño pepper (seeded and finely chopped)
• 1 small piece yellow onion (diced)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup shredded cheddar cheese
• 2 tablespoons fresh cilantro (chopped)
• 4 pieces flour tortillas
• 2 pieces lime wedges
• 0 hot sauce (optional)

Directions

Step 1

In a medium bowl, crack the eggs and whisk them until well combined. Set aside.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced red bell pepper, jalapeño, and onion, and sauté for 5-7 minutes, or until the vegetables are tender.

Step 3

Add the black beans, ground cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2 minutes. Transfer the mixture to a bowl and keep warm.

Step 4

Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Lower the heat to medium-low and pour in the whisked eggs.

Step 5

Cook the eggs gently, stirring frequently with a spatula, until they are softly scrambled and cooked through, about 3-5 minutes.

Step 6

Return the vegetable and bean mixture to the skillet with the eggs, and mix gently to combine. Sprinkle the shredded cheddar cheese on top and let it melt for about 1 minute.

Step 7

Remove the skillet from heat and garnish the Bandito Eggs with chopped cilantro.

Step 8

Serve immediately with warm flour tortillas and lime wedges on the side. Add hot sauce if desired.

Nutrition Facts

Serving size	1129.6 grams (1129.6g)

Amount per serving	% Daily Value*
Calories	1657

Total Fat 88.40g	113%
Saturated Fat 31.70g	159%
Polyunsaturated Fat 2.70g
Cholesterol 1177mg	392%
Sodium 3584mg	156%
Total Carbohydrate 149.70g	54%
Dietary Fiber 27.00g	96%
Total Sugars 14.10g
Protein 81.10g	162%

Vitamin D 240IU	1200%
Calcium 979mg	75%
Iron 18mg	99%
Potassium 1668mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 18.9%

Carbs: 34.8%