Main dish, vegetarian

Black Beans & Corn with Poached Eggs


This sweet-and-spicy black bean and corn skillet dish is finished with a sprinkling of queso fresco, a Mexican cheese that is salty, crumbly, and perfectly meltable.

Black Beans & Corn with Poached Eggs
Prep time 20
Cook Time 10
Total Time 30
External Id

Nutritional Information

Makes: 4 Servings
Calories 284kcal
Carbohydrates 26g
Fat 14g
Saturated Fat 3g
Protein 14g
Cholesterol 189mg
Dietary Fiber 7g
Potassium 519mg
Sodium 569mg
Total sugars 4g


STEP 1 Heat oil in a 10-inch skillet over medium heat. Add onion, bell pepper, corn, garlic, jalapeño, cumin, and oregano. Cook, stirring often, until the onions are translucent and the spices are fragrant, about 5 minutes. Stir in beans, chiles, vinegar, and salt; cook, stirring, for 2 minutes.
STEP 2 Use a spoon to make 4 indentations in the bean mixture. Crack an egg into each indentation. Cover and cook until the whites are set but yolks are still runny, 4 to 6 minutes (or until desired doneness).
STEP 3 Sprinkle with cilantro, queso fresco (or feta), and red onion and serve.
© Meredith Operations Corporation. All rights reserved. Used with permission.


2 tablespoons olive oil

1 medium onion , diced

1 red bell pepper , diced

½ cup corn kernels (frozen or fresh)

4 cloves garlic , chopped

½ jalapeño pepper , seeded and minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 15-ounce can low-sodium black beans , rinsed

1 4-ounce can chopped green chiles

1 teaspoon red-wine vinegar

½ teaspoon salt

4 large eggs

¼ cup chopped fresh cilantro

2 tablespoons crumbled queso fresco or feta cheese

2 tablespoons minced red onion

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