Another Parents magazine recipe here that my children had no interest in, but I did, so I fixed it anyway: http://www.parents.com/recipe/southwestern-scramble/
In case this is another one you can’t see without logging in to the site:
- 1 – 15 ounce can reduced-sodium black beans, drained and rinsed
- 1 avocado, chopped
- 2 tablespoons weekend-prepped salad dressing
- 1/4 teaspoon salt, plus more to taste
- Freshly ground pepper
- 1 tablespoon olive oil
- 2 corn tortillas, sliced into thin strips
- 6 eggs, beaten
- 1/4 cup chopped cilantro
1. In a medium bowl gently toss together the beans, avocado, salad dressing, and salt and pepper to taste.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the tortilla strips and fry until golden, turning once, about 3 minutes. Remove and drain on paper towels. Add the eggs and 1/4 teaspoon salt to the pan and scramble until set. Top eggs with fried tortilla strips and cilantro and serve with the bean salad.
If you can see the recipe at the Parents website, you’ll notice something about the picture. It shows tomatoes. There are tomatoes in the bean salad in that photo. Do you see tomatoes listed in the ingredients? In the instructions? I didn’t either. And I didn’t pay any attention to the picture when I made my grocery list, so I didn’t have tomatoes when I prepared the meal: It was a good, light dinner. But what was my husband’s comment? “It would have been even better with tomatoes”. You know what? I think he’s right.