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Breakfast recipe · from the recipe book

Black Bean Breakfast Lettuce Cups with Eggs

Crisp romaine cups hold smoky mustard-spiced black beans, soft scrambled eggs and cool avocado with a tangy bite.

Black Bean Breakfast Lettuce Cups with Eggs

Ingredients

  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 6 large300 gEggs
  • 5 cups chopped240 gRomaine lettuceinner leaves separated, washed and dried
  • 1 cup diced150 gAvocadodiced
  • 1 cup150 gCherry tomatoesquartered
  • ¼ cup chopped40 gRed onionfinely diced
  • 2 tbsp30 gYellow mustard
  • 1 tbsp14 gOlive oil
  • 1 tbsp15 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • 2 tbsp30 gWater
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prep first: separate, wash and dry the romaine leaves; dice the avocado and red onion; quarter the cherry tomatoes; chop the cilantro.
  2. In a small bowl, toss the cherry tomatoes, red onion, avocado and lime juice to make a quick salsa; set aside.
  3. Heat half of the olive oil in a skillet over medium heat. Add the black beans, cumin and smoked paprika and cook 2 minutes, stirring.
  4. Stir in the mustard and water, mashing about half of the black beans with a fork, and simmer 2 to 3 minutes until thick and spreadable. Spoon into a bowl and wipe out the skillet.
  5. Beat the eggs with the salt and black pepper.
  6. Heat the remaining half of the olive oil in the skillet over medium-low heat, add the eggs and stir gently until softly set and they reach 160°F (71°C).
  7. Lay the romaine leaves open on plates, spread each with the mustard black beans, top with the scrambled eggs and the avocado salsa, and scatter the cilantro over. Serve right away.

Contains: Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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