Sweet corn is sautéed spicy with red pepper and jalapeño then tempered with cumin tomato scented beans. A tortilla makes the perfect plate for this summer corn spin on a classic Mexican breakfast. This recipe comes to us from Emily of Well Fed, Flat Broke.
- 2 tablespoons canola or olive oil
- ½ medium onion, chopped
- 3 cloves garlic, minced
- 1 cup fresh corn, cut from the cob
- 1 cup frozen corn, thawed
- 1 cup red bell pepper, diced
- 1 jalapeño pepper, minced
- 3-4 large tomatoes, puréed to make 2 cups tomato purée
- 1 14 ounce can black or red beans, drained
- 1 teaspoon salt
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 4 eggs
- ¼ cup queso fresco*, crumbled
- 4 flour tortillas
- 1 lime, cut into wedges for garnish
- ¼ cup fresh cilantro, chopped
*a soft, mild chees. Queso fresco can be found in Mexican markets or the Mexican or dairy section of most grocery stores. Substitutions include feta, ricotta or any other soft cheese.
Preheat the oven to 375 degrees.
Place the oil in a large pan over medium-high heat for 3-5 minutes, or until the onion becomes translucent. Add the garlic, corn, bell pepper and jalapeño to the pan. Stir to combine and cook for another 3 minutes, or the veggies until are glistening.
Stir the puréed tomatoes, beans, salt, chili powder, cumin and oregano into the pan. Turn heat down to low and simmer for five minutes more, or until the mixture has reduced and thickened slightly.
Remove the pan from heat and crack the eggs on top. Sprinkle with the queso fresco and place the pan into the heated oven on the middle rack. Bake for 12-15 minutes, or until the whites of the eggs are fully solid and the yolks are cooked to preference.
Serve the egg bean corn mixture in equal portions atop 4 tortillas. Squeeze a lime wedge over each portion, sprinkle with cilantro and enjoy.