It’s perfect for breakfast, lunch, or dinner.

I love a saucy, eggy brunch dish, and this Southwest-meets-Middle East mashup is my new favorite way to begin a weekend morning. Black beans simmer in a base of tomatoes, onions, and green chiles while eggs are gently poached right on top. Spiced with chili powder and cumin, this easy, one-skillet bake has flavors reminiscent of huevos rancheros with the look and ease of shakshuka.

When I first made this dish for my family, every generation loved it. My little girls can’t get enough beans and chili, so the familiar flavors and ingredients were an instant hit. My parents order shakshuka at any opportunity, and they enjoyed this higher protein, extra hearty twist. My husband, a Type 1 diabetic, appreciated the low-carb aspect of this dish—mopped up with a carb-smart tortilla, it was an excellent option for him to start the day with.

The egg bake is delicious straight out of the oven, scooped up with warmed tortillas, tostadas, or tortilla chips. To make it even better, add some cheese and greenery on top—my favorites are crumbled cotija and fresh chopped cilantro. You could also go with Mexican cheese blend, pepper jack, or cheddar, along with sliced green onions or jalapeños, pickled or fresh. 

Add a bottle of your favorite hot sauce to the table and you’re set.

Two Tips for Making My Black Bean and Egg Bake

1. Use the full 3 tablespoons of oil. It might seem like a lot to fry the onions in, but it truly is just the right amount to give the sauce its body and richness. If you skimp, the dish will lack a certain something. 
2. Let your onions fry for a decent amount of time. They don’t need to be fully caramelized or anything, but they need a good 10 minutes to take on just a bit of color before you add the rest of the ingredients to the pan. This way they add a wonderful sweetness, offsetting the acid from the tomatoes, and their texture is silky, melding in with the sauce. 

Easy Tweaks

This recipe lends itself to variations and substitutes. You can add fresh diced jalapeño, poblano, or bell peppers in place of the canned green chiles. Any jarred tomato-based salsa can sub in for the canned diced tomatoes (just omit the salt, since the salsa will add plenty to the recipe). 

You’ll also want to lower the salt a bit if you replace the chili powder with taco seasoning, a great option if you have some around. And you can add in other spices if you please—a little ground coriander gives the sauce a lemony bite, a shake of oregano gives an herbal background note. For a little acid and freshness, try serving some lime wedges on the side.

Ingredients

• 3 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 medium yellow onion, chopped
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 (14 1/2-ounce) can petite diced tomatoes (undrained)
• 1 (4-ounce) can chopped green chiles
• 1 (15-ounce) can black beans, drained and rinsed
• 4 large eggs
• 1/4 cup crumbled cotija cheese, for garnish
• 1 tablespoon fresh chopped cilantro, for garnish
• 8 taco-size corn or flour tortillas, warmed, for serving

Method

1. Preheat the oven to 375°F.
2. Sauté the onion and garlic:Heat the oil and garlic to a medium (10-inch) skillet over medium heat. When the garlic begins to bubble around the edges, add the onion. Sauté until the onion is softened and just starts to take on a golden color, 7 to 9 minutes.
3. Make the bean chili:Add the tomato paste, chili powder, cumin, and salt, and sauté until the spices are fragrant and toasty, 1 minute. Add the diced tomatoes, green chiles, and black beans. Stir to combine.
4. Add the eggs:Bring the mixture up to a simmer, then crack the eggs, adding them to the skillet one at a time in a single layer. After you crack in each egg, use a wooden spoon to gently nestle it down into the sauce.
5. Bake:Transfer the skillet to the oven and bake, uncovered, until the egg whites are just set and the yolks are still liquid, 15 to 20 minutes. The whites will be jiggly but no longer translucent. If you prefer your yolks more cooked through, bake for a few more minutes.Remove from the oven and then sprinkle on the cheese and cilantro. Spoon the eggs and beans onto plates or into bowls and serve right away with warmed tortillas.

Plus, it’s no-cook!

Part of being a mom is being a problem-solver. You are somehow gifted with the ability to see a solution for a problem when no one else can. You scraped your knee and we don’t have bandages? No worries! I found a sticker and a straw wrapper in my purse, we’re good to go. We need dinner and no one wants to cook? Easy! Black bean nacho bowls it is. 

I like cooking, but I also like eating. Sometimes I don’t want to dirty a bunch of dishes or spend hours cooking; I just want to eat. For those nights, I open my fridge and look to see what’s in there and what needs to be eaten before it goes bad. Next, I head to my pantry to see what staples are available for use. After that, I come back to my kitchen and brainstorm.

I’d like to think that I excel at problem-solving, especially when it comes to dinner. It’s the reason my not-so-famous black bean nacho bowls became, well, famous (at least in my house).

A Truly Versatile and Quick Dinner

There’s really no wrong way to make these bowls, but if I’m in charge, here’s what I do: First, I add a healthy amount of lettuce to my bowl as the base. Next, I add a scoop of black beans and another of corn. I squeeze in another scoop of pico de gallo and then cover with cheese. I’ll either tuck in corn tortilla chips around the side or crush and scatter them across the top. Lastly, I’ll add my favorite toppings, which, once tossed while eating, become a delicious dressing.

The best part of the meal is that everyone can create their bowl however they like. That makes it easy for you and easy for the people you’re feeding. I like to set everything out in bowls on my kitchen countertop and then encourage everyone to have fun “making their own meal.”

How To Make My 5-Minute Black Bean Nacho Bowl 

To make four servings, you’ll need: 

• 1 (12-ounce) bag salad mix 
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can sweet corn, drained
• 1 cup salsa or pico de gallo
• 2 cups shredded cheddar or pepper Jack cheese
• 8 cups corn tortilla chips
• Optional toppings: prepared guacamole, sour cream, chopped cilantro, hot sauce

Divide the lettuce among four bowls and top with black beans, corn, salsa, and cheese. Tuck in some tortilla chips and add toppings as desired. 

Substitution Ideas

• Lettuce: Lettuce is the base of the bowls, so choose something you and your family love. I’m a fan of crunchy romaine, but a blend of leaf lettuce and baby lettuce is also delicious.
• Beans: I love the convenience of canned beans, but I love the flavor of cooking beans from dry. Yes, it’s cooking and it’s an extra step, but it’s relatively fast and hands-off. About 45 minutes before serving dinner, I add beans, a couple of cloves of garlic, and some chopped onion and water to my Instant Pot and cook for 20 minutes followed by a natural release. I season with salt and let sit 10 minutes, then serve with the meal. 
• Corn: Using canned corn here is a suggestion, so feel free to explore other options. Frozen corn will also work, just be sure to cook it first. When corn is in-season, I’ll buy it on the cob and cook it on the grill.
• Salsa: Jarred salsa is the easiest choice and any variety is delicious with these bowls. My personal favorite is pico de gallo, which you can often find in the produce section of your grocery store. It makes the bowls feel fresh and bright.
• Cheese: We’re big cheddar cheese fans in this house, so I typically use that for these bowls. Other cheeses that would work nicely: cotija, queso fresco, or Monterey Jack.

It’s quick, easy, and versatile.

If you’ve ever stared at the packet of chicken breasts you brought home from the store, fresh out of ideas, I feel you. Luckily, your dinner doesn’t have to be complicated. In fact, you can have super flavorful chicken using just three (count them, three!) ingredients.

Jarred salsa verde is the key ingredient here. It gently cooks the chicken breasts and permeates them with great flavor as they cook. Look for salsa verde that has a thicker texture—some store-bought salsas can be runny. Broiling the dish at the end with some gooey cheese puts it over the top.

You can serve this salsa verde chicken in several ways. Set out a trivet and place the baking dish on the table for folks to serve themselves whole breasts. Serve alongside rice and beans, veggies like green beans or broccoli, and more.

You can also shred the chicken, toss it with the sauce and cheese, and use it to fill tacos or burritos.

How To Make My Salsa Verde Chicken

For four servings, you’ll need:

• 4 (8-ounce) boneless, skinless chicken breasts
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup jarred thick salsa verde (such as Casa Martinez)
• 4 ounces pepper Jack cheese, shredded (about 1 cup) 
• Kosher salt, to taste
• Chopped fresh cilantro, for garnish, optional

Preheat the oven to 425°F. Arrange a rack in the center of the oven. 

Season the chicken evenly with pepper. Place the chicken in a 12-inch ovenproof skillet or 3-quart baking dish. Drizzle with the oil. Pour the salsa verde over the chicken. 

Bake until the salsa is bubbly and a thermometer inserted into the thickest part of the chicken registers 140°F, 20 to 25 minutes. (Note: the chicken is not supposed to be fully cooked at this point).

Remove from the oven and turn the oven to broil. Sprinkle the chicken with the cheese and return to the oven. Broil until a thermometer inserted into the thickest part of the chicken registers 165°F, and the cheese is melted and browned in spots, about four minutes. 

Season the chicken with salt to taste (I like to season at the end since the saltiness of different brands of salsa varies widely). Garnish with cilantro, if using. Store any leftovers in an airtight container for up to five days.

Easy Tweaks to This Recipe

• 1. You can swap the chicken breasts for an equal weight of boneless, skinless chicken thighs.
• 2. Go the extra mile and make your own salsa verde.
• 3. Swap the salsa verde for a thick tomato-based salsa.
• 4. Swap the cheese for a melty shredded cheese of your choice.