This Southwestern Skillet recipe is what I call a “superhero dish” for busy moms: healthy, bursting with flavor, and easily prepared in advance, providing you with lunch for days.

Serves: 4

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

  • 1 avocado, seed removed and sliced
  • 2 tablespoons fresh cilantro, for garnish, optional
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, cut into 1/4-inch dice
  • 8 eggs
  • 1 red bell pepper, cut into 1/4-inch dice
  • 2 tablespoons salsa, to taste, optional
  • 1 pound ground beef, 93% Lean
  • 1 sweet onion, cut into 1/4-inch dice
  • 15.5 ounce can black beans, rinsed and drained
  • 2 tablespoons shredded cheese, optional
  • 2 teaspoons taco seasoning
  • 4 green chili, mild, chopped

Instructions:

1) Heat a large skillet over medium-high heat. Add beef and cook until completely browned, 6-8 minutes. Using a slotted spoon or spatula, remove beef from the skillet and set aside on a clean plate, leaving any fat from the beef in the skillet.

2) Add the onion, pepper, jalapeno, and mild green chilis to the same skillet in the reserved fat. Cook until vegetables begin to soften, 3-4 minutes. Add the black beans, garlic, and taco seasoning and stir to combine. Cook long enough for the beans to heat throughout and garlic to become fragrant, about a minute. Add the beef back to the pan and stir to combine.

3) Divide mixture in skillet between reusable containers and set aside.

4) Whisk eggs together in a medium bowl, and reduce the skillet temperature to medium-low. Pour the eggs into the skillet. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large, soft curds. Continue cooking eggs – pulling, lifting and folding – until thickened and no visible liquid remains. Remove from heat and divide eggs among the 4 reusable containers, spooning on top of the meat mixture.

5) Finish by topping each bowl or container with the tomatoes, avocado, and cilantro (if desired), as well as any other optional toppings. Allow to cool completely before sealing and storing in the fridge for the week. To reheat, remove lid and reheat in the microwave for 1-2 minutes until heated throughout.