Black Bean Hash - w/o Tofu

Another delicious recipe from Always Hungry with a few Trudi modifications; I made this without tofu and a side of two fried eggs. I adjusted the fat count by adding a Tablespoon of sour cream and 1/3 cup grated cheddar cheese. I also added a red bell pepper for sweetness and color.

 Here's what you'll need to make this tasty breakfast treat:

• 1 Tablespoon extra-virgin good olive oil (If you don't buy and drink cheap wine, don't do it with olive oil. A bottle of oil lasts a whole lot longer than a bottle of wine. The taste is worth it!)
• 2-3 peeled, finely chopped garlic cloves
• 1 Tablespoon chili powder
• 1/4 teaspoon Simply Organic dried jalapeño or 1 whole, washed, seeded, chopped fresh jalapeño (Don't rub your eyes or face after handling without thoroughly washing your hands.) And skip this ingredient if you don't like spicy.
• 1 teaspoon Omnivore salt
• 1 heaping teaspoon ground cumin Simply Organic (Look for at grocery store in spice isle in small green cardboard boxes)
• 1 (15 once can) cooked organic black beans drained, rinsed (I buy at Trader Joe's or Safeway)
• 1/2 cup fresh, washed, de-stemmed cilantro
• 1-2 small shallots peeled, chopped
• 1 washed, seeded, sliced organic red bell pepper (I also buy at Trader's)

For topping and side:

• 1 Tablespoon organic sour cream
• 1/3 cup grated cheddar or jack cheese
• 1 small avocado or 1/2 large one peeled, chopped as a side

Heat oil in a large cast iron skillet if you have one. Add everything except toppings and heat on medium high 8-10 minutes.

I'm planning on eating the leftover beans with fresh lime juice as a salad. I'll let you know how that goes. And thanks to this diet after 1 week I've lost 1 inch in my waist! Not exactly waisting away ;-) so healthy and happy program. Buy the book!