Contributed by Lisa/Urban Harvest

This is an easy meal to whip up on those nights when pizza delivery seems like the only option, due to a late start, a hungry child, and a near-empty fridge! Adapt them to suit what you happen to have on-hand!

Ingredients

THE BEANS (you may also use canned refried beans instead)

2 cups (or 1 can) pre-cooked pinto beans or black beans
1/2 cup onion
2-3 cloves garlic
1/2 to 1 tsp cumin powder
1/8 to 1/4 tsp chili powder
olive oil or veg oil, for cooking

THE EGGS

6 eggs
splash of rice, soy, or dairy milk
salt & pepper to taste

THE GREENS (optional, but healthier!!)

1 bunch spinach or swiss chard

THE SALSA (or use 1 small jar of mild, no-sugar salsa)

blend together: 8-10 roma tomatoes, 1/2 cup minced red onion, 1/4 cup chopped fresh cilantro, salt & pepper to taste, 2 Tbsp olive oil, lots of garlic, and a bit of hot chili sauce or red chili flakes to taste

OPTIONS

corn tortillas (or corn chips)
1 cup plain yogurt or salsa
grated mild cheddar or jack cheese
guacamole
chopped green onions
chopped peppers

Instructions

THE BEANS:

If you are making your own refried beans (as opposed to using canned ones), get those started first. Heat about 2 Tbsp olive oil in a frying pan over medium heat (cast iron works well), and saute the onions until soft. Add the garlic, cumin powder and chili powder, and stir for 2 more minutes. Add the beans, and a bit of water if needed. Heat until the beans begin to soften, and then mash the beans with a masher. More oil or water can be added at this point if the beans are too dry and pasty. If lacking in flavour, you can add a bit of tomato paste or sauce (or fresh-chopped tomatoes), Bragg's liquid aminos (or soy sauce), salt & pepper, hot pepper sauce, or other favorite seasonings. Place in a serving bowl, and

THE GREENS

While beans are cooking, thoroughly wash and finely chop the fresh spinach or swiss chard. Put the greens in a pot with a bit of water, and cover with a lid. Heat over medium heat until the greens are soft and thoroughly wilted, but still bright green. Set aside.

**The greens are optional, but a great nutritional addition to the meal!

THE EGGS

While the greens are cooking, crack the eggs into a bowl, and whisk together with a splash of milk, and a dash of salt and pepper. If you've cleaned the bean pan, you can use the same one for the eggs (fewer dishes at the end!).

Heat 1 Tbsp of oil in a medium frying pan over medium heat. When the pan is hot, pour in the eggs, and scramble the eggs to avoid sticking. Add a splash of water for steam and then cover with a lid. The eggs should take about 3-5 minutes only, and should be slightly firm, but not rubbery, when done.

PUTTING IT ALL TOGETHER!

On each plate, place a warm tortilla (heated or toasted if you like). Top with a serving each of the eggs, the greens, the beans, and then covered with salsa. Grated cheese, plain yogurt (or sour cream) are also great toppers, as are chopped green onions or peppers.

Raw cut veggies (carrots, peppers, celery, etc.) with guacamole, and/or a green salad make this meal nutritionally complete.

EXTRA IDEAS FOR VEGGIE-SHY KIDS (AND ADULTS)!

if your kids (or you) do not enjoy raw veggies, you can also grate things like carrots or zucchini, and add them to the refried beans, BEFORE adding the beans. Cook them until they're soft, then add the beans. For a smoother texture, you can use a hand blender or throw the whole mixture (in batches, if necessary) into a regular blender, before serving.

If steamed greens are a yuck item in your house, try the same thing with them. When the refried beans are ready, just blend them in with the refried beans!

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