Scrambled Eggs w/ Blackened Tilapia & Pinto Beans
This tilapia scrambled eggs combines slow cooker pinto beans, freshly cut tomatoes, and avocado dip with Greek yogurt and walnuts. It's one of my favorite scrambled egg dishes to date and a perfect recipe to make components for ahead of time. The pinto beans take 8 hours to cook and can ge made days ahead of time. While the avocado dip is now a staple in my refridgerator. Every time that I run out, I simply make more! And have not had it last long enough to come anywhere near an expiration date.
Equipment
- Skillet
- Stovetop
Ingredients
Pinto Beans
- 1 lbs. pinto beans ~2 c.
- 4 cloves garlic minced
- 1/2 yellow onion minced
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. cumin
- 1 tsp. cayenne pepper
- 2 tbsp. olive oil
- 4 bay leaves
- 2 limes juiced
- 5 c. water
Blackened Tilapia
- 1 filet tilapia
- 1 tsp. cayenne pepper
- 1 tsp. coriander
- 1 tsp. cumin
- 1 tsp. smoked paprika
- dash salt
- dash pepper
Avocado Dip
- 6 avocados
- 6 cloves garlic
- 6 limes juiced
- 1 ½ c. Greek yogurt
- 2 c. walnuts
- 4 tbsp. olive oil
- dash salt
- dash pepper
Scrambled Eggs
- 1/3 c. pinto beans
- 1 filet tilapia
- 2 eggs
- 1 tomato diced
- 1/4 c. avocado dip
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- This Slow Cooker Pinto Beans w/ Bay Leaves & Lime recipe takes 8 hours to cook. I recommend starting it the night before so that it cooks overnight. It's also a good quick and easy recipe to start ahead of time and reheat later on.
- Cooking Blackened Tilapia takes about 15 minutes from start to finish. I consider it one of the easier filets of fish to cook. It looks much more impressive than it is skill-wise and is a great quick and easy fish to toss together.
- I also topped these eggs with Potluck Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely depending on personal preference. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Scramble Eggs
- Preheat a skillet on the stove to medium-high heat.I use a fairly well seasoned cast iron skillet that doesn't need much, if any, oiling. Although for other types of skillets you will likely want to add a splash of olive oil here to prevent the eggs from sticking.
- Crack eggs into a small bowl and whisk until fluffy.
- Add eggs to the pan. Move them around gently with a spatula, making sure that they cook evenly.Stirring more constantly will result in runnier eggs. Stirring less vigorously will result in thicker eggs, but you may need to flip them to cook evenly.
- Continue to gently move the eggs around until barely cooked. This should only take a couple of minutes. Remove from heat when the eggs begin to form and are no longer runny.
- With the skillet still on medium-high heat, add the pinto beans to reheat. Cook for 2-3 minutes and then flip. Cook on the opposite side for another 2-3 minutes, or until warmed throughout.
Assemble Plate
- Place the scrambled eggs on a plate. Top with pinto beans, tilapia, tomato, avocado dip, and a dash of salt and pepper.
- Serve immediately. Eggs don't tend to keep well and I wouldn't suggest making them ahead of time. Although stuffed peppers do reheat well in the air fryer for a couple of minutes and can be used for several days after roasting if you want to make a large batch.