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Scrambled Eggs With Green Chiles And Black Beans tex-mex, spice, beans, eggs 4 tablespoon roasted poblano chiles (2 1 chiles, see note) 2 tablespoon olive or vegetable oil 1 small onion, peeled and diced 2 cloves garlic, minced 1 medium tomato, diced 8 eggs 1 salt to taste 1 tablespoon fresh cilantro, chopped 1/2 cup canned black beans, drained 1 and rinsed 4 flour tortillas 4 tablespoon low-fat sour cream 4 tablespoon tomato salsa Note: Roast a chile as you would a bell pepper, using tongs to hold them over a gas flame and turning the pepper as it blackens, or cut in half, seed and place on a baking sheet, skin side up. Place 3 to 4 inches from broiler and broil until skin blackens. When the peppers are charred, place in a paper bag, close it, and let stand 15 minutes. Peel and chop the peppers. In a medium skillet, heat oil over medium heat until lightly smoking. Add onion and saute until translucent, about 3 minutes. Add garlic and saute 1 minute longer. Stir in chiles and tomato and remove from heat. Crack eggs into a large bowl, season with salt and beat eggs thoroughly. Return skillet to heat and pour in eggs. Add cilantro and beans and scramble eggs to desired consistency. Serve with warm flour tortillas and garnish with sour cream and tomato salsa. Serves 4. Per serving: 445 calories, 21.3 grams fat, 427 milligrams cholesterol, 352 milligrams sodium, 42 percent calories from fat. Analysis by The Orange County Register. This dish was created by chef Stephan Pyles of the Star Canyon restaurant in Dallas. From: Leslie Duncan Date: 04 Sep 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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