Archive for January 12th, 2012

January 12, 2012

Mexican Breakfast

Hopefully by now you are familiar with the amazing concept of the breakfast burrito.

Fluffy scrambled eggs, cheese, salsa, guacamole, sour cream, maybe a little cheeky chorizo up in there – all wrapped up in a big burrito. Did I mention you get to eat this for breakfast?

In the spirit of this great dish, along with a commitment to a healthy start to the new year – I made my own Mexican-themed breakfast*.

A corn and black bean hash: herb-flecked, spice-laced and veggie-packed with a little crunch for good measure, topped with a perfectly poached egg. This is in no way a replacement for the glorious brekkie burrito, but as a lady I like to have options. Mexican breakfast options.

*Not limited to breakfast time. Breakfast for dinner is a popular option in my kitchen. As is breakfast for lunch. Go nuts!

Mexican Black Bean and Corn Hash
Makes 4 servings

- 1 15.5 oz/440 gram can of black beans, rinsed
- 2 ears of corn, husks removed
- 1 small red onion, diced
- 2 cloves of garlic, finely chopped
- 1 small jalapeno, finely chopped
- 1 big handful of baby spinach
- 3/4 cup leftover roasted pumpkin or butternut squash, diced
- 1/2 teaspoon smokey paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Olive oil
- Salt & Pepper
- 1/4 cup fresh cilantro, chopped

For corn: In a large pot bring water, a pinch of salt and a teaspoon of sugar to a boil. Add corn and boil covered for about 5 minutes. Remove corn and let cool. Once cooled, cut the kernels off the cob with a large, sharp chef’s knife. I did this in a large bowl, while holding the ears of corn upright (this helps prevent corn kernels from flying all over the place.) Set kernels aside.

In a large skillet, heat olive oil over a medium-high heat. Add onions and cook for about 2 minutes before adding the garlic and jalapenos. Cook an additional 2 minutes.

Add black beans, paprika, cumin and cayenne pepper to the skillet and cook for 1 minute, stirring frequently. Add a tablespoon or two of water if at any point the pan looks dry.

Stir in spinach until wilted. Add pumpkin, corn, salt and pepper (to taste) and stir well to combine.

Remove from heat and top with fresh cilantro.

Serve with an egg cooked in the style of your choosing. My favorite is poached. For advice on how to cook the perfect poached egg, see Elise at Simply Recipes – she’ll hook you up.

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