Ingredients
Scale
For each serving:
- 2 Tablespoons jalapeno popper dip (recipe here-bacon optional) + 2 Tablespoons Tomate Chile Verde Sauce (recipe here … or mix together some cream cheese with your favorite salsa)
- 1/2 cup cooked quinoa
- 1/4 cup black beans
- A slice of sharp cheddar cheese (or a couple tablespoons shredded, either way)
- A few cherry tomatoes, halved
- 1 egg
- Cilantro leaves, for garnish.
Instructions
- Preheat the oven to 350 F.
- Heat the popper dip and sauce (or cream cheese/salsa) in a small bowl for about 30 seconds in the microwave to soften the cream cheese. Mix together, then add the quinoa and black beans and heat them up. Put on oven-proof serving plate(s) and top with cheese and tomatoes. Set in the oven for about 5 – 10 minutes to melt the cheese.
- While the cheese is melting, cook your egg the way you like it. I made mine over-easy. Slide the egg onto the hot cheesy quinoa, garnish with cilantro, and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.