Spicy Egg and Black Bean Bowl

This bowl keeps things simple: canned black beans warmed with a little cumin, eggs fried until the whites are set, and both spooned over a small scoop of microwave rice. A squeeze of lime and a few shakes of hot sauce wake everything up without any cream or heavy sauce involved. It is a small, satisfying plate that leans on eggs and beans for protein, so it is filling without being a huge amount of food.</long_description> <parameter name="meta_description">A quick gluten-free bowl of fried eggs and black beans over rice, with hot sauce and lime. Protein-packed and ready in 15 minutes.

Ingredients

• 0.5 cupmicrowave pouch rice, cooked, about half a standard pouch, certified gluten-free
• 0.75 cupCanned black beans, drained and rinsed
• 2 largeeggs
• 0.25 tspground cumin
• 1 tspolive oil
• 1 tbspHot sauce, check label is gluten-free
• 0.5lime, cut into a wedge
• 1 pinchsalt

Method

1. Heat the rice in the microwave according to the package, then spoon it into a bowl. 1:30
2. Warm the black beans with the cumin in the skillet over medium heat for 2-3 minutes, stirring now and then, then spoon over the rice. 3:00
3. Add the olive oil to the same skillet and fry the eggs for 2-3 minutes until the whites are set and the yolks are as firm as you like. 3:00
4. Slide the eggs on top of the rice and beans and sprinkle with the salt.
5. Drizzle with hot sauce and squeeze the lime wedge over the top before eating.