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An anniversary honors the commitment. February 14 honors the spark. If you’re doing dinner, staying in, ordering takeout, or simply sitting on the couch in sweatpants, here are a few last-minute touches that add glow without turning the day into a retail marathon or an argument about effort.

The post 5 Thoughtful Valentine’s Day Add-ons You Can Get in Time appeared first on Primer.

This is a simple chocolate chip cookie recipe elevated to the next level by using brown butter. Yes, we are adding one more step (browning the butter) but I promise it’s worth it. It adds so much flavor and dimension to this classic recipe.

Brown butter can be used in pretty much any recipe that calls for butter. I tend to use it in baked goods, like cookies, sweet breads or scones. It adds an almost nutty flavor bordering on caramel or toffee. Brown butter doesn’t require any ingredients beyond butter (salted or unsalted, but I tend to use unsalted) it simply requires a little extra time and attention.

Related: Next up try our recipes for espresso cookies, chocolate chip cookie bars or chocolate chip bread. Yum!

Ingredients

• Unsalted butter
• Granulated white sugar
• Brown sugar
• Egg
• Vanilla extract
• All purpose flour
• Salt
• Baking powder
• Chocolate chips
• Flaky sea salt, optional

How to make Brown Butter Cookies

First make the brown butter. Cut the butter into tablespoon pieces. In a small bot or saucepan heat the butter over medium to high heat for 7-8 minutes. Use a rubber spatula to stir it now and again so it heats evenly. The butter will foam some. Once you see small bits of brown and the butter smells very nutty (almost like caramel or toffee nut) remove from heat. Allow to cool to room temperature or close before using.

In a large mixing bowl add the cooled butter and sugars. Cream together. Then stir in the vanilla extract and egg.

In a smaller bowl combine the flour, salt and baking powder. Whisk together. Then add this dry mixture to the wet mixture and stir to make the dough.

Last add the chocolate chips. Refrigerate the dough for at least an hour to overnight before baking. I like to go ahead scoop all the dough into cookies before refrigerating, I will sometimes put half in the freezer (espeically if I make a double batch).

If using flaky sea salt add it to the tops of dough balls before baking. Bake at 350°F for 10-12 minutes. I tend to bake for 12 minutes but I usually check them after 10.

Tips and Notes

• You can use unsalted butter or salted butter to make brown butter. For this recipe (and most baked goods) I tend to use unsalted butter.
• Brown butter will not all turn brown, it will have small brown flecks in it. What browns in the milk solids, not the entire mixture. It can go from brown to burnt pretty quickly, so keep it an eye on it.
• Crack the egg in a separate, small bowl before adding to the batter. This way if you see some shell go in you can remove it (with a larger piece of shell) before adding to the batter.
• Chocolate chips are great but you could also use chopped chocolate or substitute other chips like peanut butter chips, white chocolate chips, toffee chips, etc.
• This recipe will make between 12-15 cookies depending how big you make them.

More Popular Cookie Recipes

• Butter Cookies
• Ricotta Cookies
• No Bake Cookies
• Oatmeal Raisin Cookies
• M&M cookies
• Pinwheel Cookies
• Cowboy Cookies
• Peanut Butter Cookies
• White Chocolate Macadamia Nut Cookies
• Molasses Cookies
• Birthday Cake Cookies

If you like fish tacos, you’re going to love shrimp tacos. They’re quick, foolproof, and loaded with flavor.

In under 30 minutes, you can have a fresh, colorful dinner that’s packed with protein, fiber, and healthy fats — and yes, they’re healthy.

Today I’m showing you my go-to shrimp taco recipe with a creamy lime slaw, a simple homemade spice rub, and the most delicious shrimp taco sauce (that you’ll want to put on everything).

The beauty of this recipe? It’s endlessly adaptable. You can make it exactly as written, skip the corn or avocado if you don’t have them, or swap the sauce base for Greek yogurt or vegan alternatives. The result is always fresh, bright, and perfect for taco night.

Why You’ll Love These Shrimp Tacos

• Quick & easy: Making shrimp tacos is surprisingly fast. You can go start to finish in about 20-30 minutes.
• Perfectly seasoned shrimp: My simple spice rub works every time with common spices you may already have! I use ground cumin, chili powder, paprika, granulated onion, granulated garlic, salt and pepper.
• Customizable: I prefer flour tortillas for shrimp tacos, but you can use corn or gluten-free tortillas.
• Best shrimp taco sauce ever: Creamy, tangy, and a little zippy — works on any seafood taco!

Shrimp Taco Ingredients

• Shrimp: About 1 pound, peeled and deveined (tails on or off). Toss with cumin, chili powder, paprika, granulated onion, granulated garlic, salt, pepper, and a squeeze of lime. Use fresh from the seafood counter when possible, or frozen shrimp thawed and patted dry. (See notes below about buying shrimp.)
• Slaw: Shredded cabbage (or a bag of coleslaw mix), cilantro (optional), and chopped green onions. I like to use red cabbage here, but green cabbage works, too.
• Crema Sauce: Sour cream or Greek yogurt, mayonnaise (use your favorite mayo), lime juice, sea salt, and optional hot sauce. (See note below about the best sauce for shrimp tacos.)
• Corn (optional): Fresh summer corn cut off the cob or thawed frozen corn, quickly sautéed until bright.
• For serving: Small flour or corn tortillas, avocado slices (optional), pickled red onions or jalapeños, extra lime wedges.

Choosing the Best Shrimp for Tacos

For shrimp tacos, I like small to medium shrimp — enough for a satisfying bite without overwhelming the tortilla. You’ll often see shrimp labeled with numbers like 12/16 or 21/25. This number tells you how many shrimp you’ll get per pound:

• 12/16 count = 12–16 shrimp per pound (larger, meatier shrimp)
• 21/25 count = 21–25 shrimp per pound (smaller, great for tacos)

Either size works. If your cooked shrimp end up on the larger side, simply cut them in half before assembling the tacos for easier bites.

Fresh vs. Frozen: At the fish counter, ask for the freshest peeled and deveined shrimp they have. If you’re not cooking them the same day, frozen is often a better choice because you can control the thawing process. Most “fresh” shrimp on ice was previously frozen and thawed for display.

Quick Thaw Method: If you forget to pull shrimp from the freezer, place them in a colander under cold running water for 5–7 minutes, tossing occasionally. Pat completely dry before seasoning so your spice rub sticks and they sear beautifully.

Tails On or Off? Tails can be removed before cooking for convenience or left on for presentation and cut off afterward — your choice.

How to Make Shrimp Tacos

Here’s a quick overview. Get the detailed method in the recipe card below:

1. Cook corn first (if using) so it’s ready to add when assembling.
2. Make slaw by tossing cabbage, cilantro, and green onions.
3. Mix crema and add a spoonful or two to the slaw to make it creamy.
4. Season shrimp with the spice blend and cook in a hot large skillet with a few tablespoons of avocado oil (or olive oil) for 2–3 minutes per side until just opaque. Use tongs to flip and avoid overcooking. Cook in a single layer and cook in batches if needed. Squeeze fresh lime juice over the shrimp while they’re still hot.
5. Warm tortillas over a flame, in a skillet, or in the microwave.
6. Assemble tacos with avocado, corn, shrimp, and slaw. Top with extra crema and garnishes.

Elizabeth’s Tip: Shrimp cook fast! Overcooked shrimp will be tough, so stay near the stove. Also note that this steam/saute method of cooking is very effective for dishes like this. When adding water to a hot pan, always be mindful that the steam will be hot and the pan will sizzle. If cooking over gas, be sure the flame is on low to medium to prevent a flare.

Alternate Cooking Methods

• Broil: Place seasoned shrimp on a lined baking sheet. Broil on high for 2–3 minutes per side, until pink and opaque.
• Grill: Thread shrimp onto skewers, grill over medium-high heat for 2-3 minutes per side, until pink and opaque. Grill time will depend on how hot your grill is. In general, cook shrimp quickly over high heat.

Tips for the Best Shrimp Taco Sauce

The sauce can make or break any fish taco or shrimp taco—it’s what ties everything together! Here’s how to make a great one:

• Restaurant secret: Many restaurants use a blend of mayonnaise and sour cream for richness and tang. Follow my recipe in the recipe card—it’s fantastic. I use Vegainaise because I like the taste, but any mayo works.
• Healthy swaps: You can sub some or all of the sour cream with plain Greek yogurt (or vegan yogurt/sour cream) for extra protein or to keep it dairy-free.
• Only have one base? If all you have is sour cream, plain yogurt, or mayo, just use that — then add fresh lime juice, a pinch of salt, and hot sauce to bring it to life.
• Always add lime: Fresh lime juice brightens the sauce and balances the creamy texture.
• Optional heat: A few dashes of your favorite hot sauce add a subtle kick without overpowering the shrimp. I like sriracha.
• Optional cilantro: You can add a little chopped fresh cilantro to the sauce, but since I mix it into the slaw, I skip it here. Of course, omit cilantro entirely if you’re part of the population that thinks it tastes like soap.
• Season to taste: Even a pinch of salt can make the flavors pop — don’t skip it.

Serving Ideas

Shrimp tacos are loaded with ingredients, so I often serve them solo (the slaw is basically a big salad on top!), but these would go well:

• Pair with a simple side of pinto beans, black beans, or rice.
• Serve alongside a fresh mango salsa or pico de gallo.
• Make it a shrimp taco bowl by skipping the tortillas and serving over greens or rice.
• Serve with a skinny watermelon margarita if you’re feeling it!

Make these Easy Shrimp Tacos with Slaw once, and they’ll become a regular in your summer rotation. The creamy lime sauce ties everything together, the shrimp are juicy and perfectly spiced, and the toppings are endlessly adaptable.

Shrimp Taco FAQs

How to season shrimp tacos?
A mix of cumin, chili powder, garlic, onion, salt, and pepper is my go-to. It’s flavorful without overpowering the shrimp. You can also use any packet of your favorite taco seasoning. I prefer a dry rub over fresh garlic and onion in this shrimp recipe because they can burn at high temperatures.

How to cook shrimp tacos?
You can make awesome shrimp tacos in just a few steps. Season the shrimp, make your slaw and sauce, cook shrimp for just a few minutes, then assemble with your favorite toppings. The stovetop is my favorite for quick, even cooking — 2–3 minutes per side. You can also broil or grill them (see instructions above).

Are shrimp tacos healthy?
Yes! Shrimp is a lean source of protein and pairs well with fiber-rich cabbage slaw and healthy fats from avocado. Choose whole-grain or corn tortillas for extra fiber.

How do I make them spicy?
Add 1/4-1/2 teaspoon cayenne pepper to your spice blend for a hot & spicy kick!

What cheese goes on shrimp tacos?
I don’t add cheese to shrimp tacos. They don’t need it! Between the sauce, avocado and toppings, it will get lost. However, if you really want to add cheese, I would add a crumbly Mexican cheese like cotija cheese.

The post Easy Shrimp Tacos with Slaw appeared first on Elizabeth Rider – Modern Healthy Living.

If you like fish tacos, you’re going to love shrimp tacos. They’re quick, foolproof, and loaded with flavor.

In under 30 minutes, you can have a fresh, colorful dinner that’s packed with protein, fiber, and healthy fats — and yes, they’re healthy.

Today I’m showing you my go-to shrimp taco recipe with a creamy lime slaw, a simple homemade spice rub, and the most delicious shrimp taco sauce (that you’ll want to put on everything).

The beauty of this recipe? It’s endlessly adaptable. You can make it exactly as written, skip the corn or avocado if you don’t have them, or swap the sauce base for Greek yogurt or vegan alternatives. The result is always fresh, bright, and perfect for taco night.

Why You’ll Love These Shrimp Tacos

• Quick & easy: Making shrimp tacos is surprisingly fast. You can go start to finish in about 20-30 minutes.
• Perfectly seasoned shrimp: My simple spice rub works every time with common spices you may already have! I use ground cumin, chili powder, paprika, granulated onion, granulated garlic, salt and pepper.
• Customizable: I prefer flour tortillas for shrimp tacos, but you can use corn or gluten-free tortillas.
• Best shrimp taco sauce ever: Creamy, tangy, and a little zippy — works on any seafood taco!

Shrimp Taco Ingredients

• Shrimp: About 1 pound, peeled and deveined (tails on or off). Toss with cumin, chili powder, paprika, granulated onion, granulated garlic, salt, pepper, and a squeeze of lime. Use fresh from the seafood counter when possible, or frozen shrimp thawed and patted dry. (See notes below about buying shrimp.)
• Slaw: Shredded cabbage (or a bag of coleslaw mix), cilantro (optional), and chopped green onions. I like to use red cabbage here, but green cabbage works, too.
• Crema Sauce: Sour cream or Greek yogurt, mayonnaise (use your favorite mayo), lime juice, sea salt, and optional hot sauce. (See note below about the best sauce for shrimp tacos.)
• Corn (optional): Fresh summer corn cut off the cob or thawed frozen corn, quickly sautéed until bright.
• For serving: Small flour or corn tortillas, avocado slices (optional), pickled red onions or jalapeños, extra lime wedges.

Choosing the Best Shrimp for Tacos

For shrimp tacos, I like small to medium shrimp — enough for a satisfying bite without overwhelming the tortilla. You’ll often see shrimp labeled with numbers like 12/16 or 21/25. This number tells you how many shrimp you’ll get per pound:

• 12/16 count = 12–16 shrimp per pound (larger, meatier shrimp)
• 21/25 count = 21–25 shrimp per pound (smaller, great for tacos)

Either size works. If your cooked shrimp end up on the larger side, simply cut them in half before assembling the tacos for easier bites.

Fresh vs. Frozen: At the fish counter, ask for the freshest peeled and deveined shrimp they have. If you’re not cooking them the same day, frozen is often a better choice because you can control the thawing process. Most “fresh” shrimp on ice was previously frozen and thawed for display.

Quick Thaw Method: If you forget to pull shrimp from the freezer, place them in a colander under cold running water for 5–7 minutes, tossing occasionally. Pat completely dry before seasoning so your spice rub sticks and they sear beautifully.

Tails On or Off? Tails can be removed before cooking for convenience or left on for presentation and cut off afterward — your choice.

How to Make Shrimp Tacos

Here’s a quick overview. Get the detailed method in the recipe card below:

1. Cook corn first (if using) so it’s ready to add when assembling.
2. Make slaw by tossing cabbage, cilantro, and green onions.
3. Mix crema and add a spoonful or two to the slaw to make it creamy.
4. Season shrimp with the spice blend and cook in a hot large skillet with a few tablespoons of avocado oil (or olive oil) for 2–3 minutes per side until just opaque. Use tongs to flip and avoid overcooking. Cook in a single layer and cook in batches if needed. Squeeze fresh lime juice over the shrimp while they’re still hot.
5. Warm tortillas over a flame, in a skillet, or in the microwave.
6. Assemble tacos with avocado, corn, shrimp, and slaw. Top with extra crema and garnishes.

Elizabeth’s Tip: Shrimp cook fast! Overcooked shrimp will be tough, so stay near the stove. Also note that this steam/saute method of cooking is very effective for dishes like this. When adding water to a hot pan, always be mindful that the steam will be hot and the pan will sizzle. If cooking over gas, be sure the flame is on low to medium to prevent a flare.

Alternate Cooking Methods

• Broil: Place seasoned shrimp on a lined baking sheet. Broil on high for 2–3 minutes per side, until pink and opaque.
• Grill: Thread shrimp onto skewers, grill over medium-high heat for 2-3 minutes per side, until pink and opaque. Grill time will depend on how hot your grill is. In general, cook shrimp quickly over high heat.

Tips for the Best Shrimp Taco Sauce

The sauce can make or break any fish taco or shrimp taco—it’s what ties everything together! Here’s how to make a great one:

• Restaurant secret: Many restaurants use a blend of mayonnaise and sour cream for richness and tang. Follow my recipe in the recipe card—it’s fantastic. I use Vegainaise because I like the taste, but any mayo works.
• Healthy swaps: You can sub some or all of the sour cream with plain Greek yogurt (or vegan yogurt/sour cream) for extra protein or to keep it dairy-free.
• Only have one base? If all you have is sour cream, plain yogurt, or mayo, just use that — then add fresh lime juice, a pinch of salt, and hot sauce to bring it to life.
• Always add lime: Fresh lime juice brightens the sauce and balances the creamy texture.
• Optional heat: A few dashes of your favorite hot sauce add a subtle kick without overpowering the shrimp. I like sriracha.
• Optional cilantro: You can add a little chopped fresh cilantro to the sauce, but since I mix it into the slaw, I skip it here. Of course, omit cilantro entirely if you’re part of the population that thinks it tastes like soap.
• Season to taste: Even a pinch of salt can make the flavors pop — don’t skip it.

Serving Ideas

Shrimp tacos are loaded with ingredients, so I often serve them solo (the slaw is basically a big salad on top!), but these would go well:

• Pair with a simple side of pinto beans, black beans, or rice.
• Serve alongside a fresh mango salsa or pico de gallo.
• Make it a shrimp taco bowl by skipping the tortillas and serving over greens or rice.
• Serve with a skinny watermelon margarita if you’re feeling it!

Make these Easy Shrimp Tacos with Slaw once, and they’ll become a regular in your summer rotation. The creamy lime sauce ties everything together, the shrimp are juicy and perfectly spiced, and the toppings are endlessly adaptable.

Shrimp Taco FAQs

How to season shrimp tacos?
A mix of cumin, chili powder, garlic, onion, salt, and pepper is my go-to. It’s flavorful without overpowering the shrimp. You can also use any packet of your favorite taco seasoning. I prefer a dry rub over fresh garlic and onion in this shrimp recipe because they can burn at high temperatures.

How to cook shrimp tacos?
You can make awesome shrimp tacos in just a few steps. Season the shrimp, make your slaw and sauce, cook shrimp for just a few minutes, then assemble with your favorite toppings. The stovetop is my favorite for quick, even cooking — 2–3 minutes per side. You can also broil or grill them (see instructions above).

Are shrimp tacos healthy?
Yes! Shrimp is a lean source of protein and pairs well with fiber-rich cabbage slaw and healthy fats from avocado. Choose whole-grain or corn tortillas for extra fiber.

How do I make them spicy?
Add 1/4-1/2 teaspoon cayenne pepper to your spice blend for a hot & spicy kick!

What cheese goes on shrimp tacos?
I don’t add cheese to shrimp tacos. They don’t need it! Between the sauce, avocado and toppings, it will get lost. However, if you really want to add cheese, I would add a crumbly Mexican cheese like cotija cheese.

The post Easy Shrimp Tacos with Slaw appeared first on Elizabeth Rider – Modern Healthy Living.

Skip the long lists of impractical ways to wear a scarf, these 4 can handle anywhere you need to go.

The post The Only 4 Ways to Tie a Scarf You’ll Ever Need appeared first on Primer.

We all know that the Super Bowl Snacks are the best part of a Super Bowl.

Whether you’re hosting, heading to a party, or parked on the couch for the commercials alone, the Super Bowl is really about great snacks, crowd-pleasing dishes, and food that keeps people hovering near the table all game long.

This list pulls together my favorite Super Bowl snacks and party foods—dips, appetizers, hearty make-ahead dishes, and one very good dessert. These are the recipes people actually hover around, ask for the recipe, and sneak seconds of before halftime.

Mix and match a few, add one bigger dish, and you’re set. Simple, unfussy, and exactly what game day food should be.

How to Build a Great Super Bowl Menu

There are tons of Super Bowl food ideas and recipes below, and here are my best tips to create a spread that feels generous but not overwhelming:

Pick 2–3 Dips: Go for a mix of creamy and fresh. Dips are easy to prep ahead and keep people happy from kickoff on.

• Example: Bean Dip + Spicy Feta Dip + Beet Hummus or Pea Guacamole

Add 2–3 Apps: Choose things that hold well and don’t require babysitting.

• Example: Sheet Pan Nachos, Spicy Garlicky Edamame, Fancy Pigs in a Blanket

Serve One Halftime “Meal”: This gives people something substantial without turning it into a full sit-down dinner. Here are some ideas:

• This year, I’m making BBQ chicken sandwiches in a slow cooker, which are easy, filling, and great for feeding a crowd. I simply make my Crockpot shredded chicken, add BBQ sauce 2 hours in (and a little more right before serving), then put out rolls and slaw for serving.
• Chipotle Barbacoa would be another great option. In general, anything in a slow cooker that you can keep warm (make it easy so you can watch the halftime show!) is a good idea.
• Your favorite chili recipe is always a good idea. Make it the night before and heat it on the stove (leave it on low) to make hosting a breeze. Here are awesome chili recipes if you need one.
• Or, take a page from Meredith Hayden at Wishbone Kitchen and order pizza for halftime (genius). If you’re going this route, call before the game starts—don’t wait until halftime unless you enjoy chaos and cold pizza showing up in the fourth quarter.

This approach keeps the table full, the pacing relaxed, and everyone happy, without turning you into the short-order cook of the evening.

Super Bowl Snacks & Recipe Ideas

Happy Super Bowl Watching!

The post 19 Super Bowl Snack & Food Ideas appeared first on Elizabeth Rider – Modern Healthy Living.

We all know that the Super Bowl Snacks are the best part of a Super Bowl.

Whether you’re hosting, heading to a party, or parked on the couch for the commercials alone, the Super Bowl is really about great snacks, crowd-pleasing dishes, and food that keeps people hovering near the table all game long.

This list pulls together my favorite Super Bowl snacks and party foods—dips, appetizers, hearty make-ahead dishes, and one very good dessert. These are the recipes people actually hover around, ask for the recipe, and sneak seconds of before halftime.

Mix and match a few, add one bigger dish, and you’re set. Simple, unfussy, and exactly what game day food should be.

How to Build a Great Super Bowl Menu

There are tons of Super Bowl food ideas and recipes below, and here are my best tips to create a spread that feels generous but not overwhelming:

Pick 2–3 Dips: Go for a mix of creamy and fresh. Dips are easy to prep ahead and keep people happy from kickoff on.

• Example: Bean Dip + Spicy Feta Dip + Beet Hummus or Pea Guacamole

Add 2–3 Apps: Choose things that hold well and don’t require babysitting.

• Example: Sheet Pan Nachos, Spicy Garlicky Edamame, Fancy Pigs in a Blanket

Serve One Halftime “Meal”: This gives people something substantial without turning it into a full sit-down dinner. Here are some ideas:

• This year, I’m making BBQ chicken sandwiches in a slow cooker, which are easy, filling, and great for feeding a crowd. I simply make my Crockpot shredded chicken, add BBQ sauce 2 hours in (and a little more right before serving), then put out rolls and slaw for serving.
• Chipotle Barbacoa would be another great option. In general, anything in a slow cooker that you can keep warm (make it easy so you can watch the halftime show!) is a good idea.
• Your favorite chili recipe is always a good idea. Make it the night before and heat it on the stove (leave it on low) to make hosting a breeze. Here are awesome chili recipes if you need one.
• Or, take a page from Meredith Hayden at Wishbone Kitchen and order pizza for halftime (genius). If you’re going this route, call before the game starts—don’t wait until halftime unless you enjoy chaos and cold pizza showing up in the fourth quarter.

This approach keeps the table full, the pacing relaxed, and everyone happy, without turning you into the short-order cook of the evening.

Super Bowl Snacks & Recipe Ideas

Happy Super Bowl Watching!

The post 19 Super Bowl Snack & Food Ideas appeared first on Elizabeth Rider – Modern Healthy Living.

This black beans and eggs rice bowl is one of those simple, reliable recipes you’ll come back to again and again. It’s made with pantry staples, comes together in about 25 minutes, and delivers big flavor with minimal effort.

Creamy black beans simmered with warm spices create a rich savory base for jammy eggs cooked shakshuka-style — cracked directly into the simmering beans and gently poached in the pan. Spoon everything over warm rice and finish with fresh toppings for a satisfying, high-protein meal that works just as well for breakfast as it does for lunch or an easy weeknight dinner.

If you’re looking for an easy black beans and eggs recipe that’s filling, affordable, and genuinely delicious, this is it.

Why You’ll Love This Black Beans and Eggs Bowl

• Budget-Friendly: Simple, affordable pantry ingredients
• Allergen Sensitive: Naturally gluten-free and easy to adapt
• Nutrient Rich: High in plant-based protein and fiber
• Comfort Food: Cozy, filling, and deeply satisfying
• Quick & Easy: Ready in about 25 minutes

Why the Combo?

Black beans and eggs are a simple, high-protein pairing made with pantry staples like canned black beans, eggs, warm spices, and usually a grain like rice or tortillas.

It’s a popular combo across many cuisines because it’s affordable, nourishing, and easy to customize with whatever toppings you have on hand. This version turns the classic pairing into a black beans and eggs rice bowl. It’s hearty enough to be a full meal, but still light, flexible, and endlessly adaptable. The eggs are cooked like a shakshuka, simmered gently right in the beans instead of a traditional tomato sauce

Ingredients You’ll Need

For the Black Beans and Eggs

• Olive oil – Adds richness and flavor (avocado oil works too)
• Garlic – Fresh is best for maximum flavor
• Jalapeño or serrano chile (optional) – For a little heat
• Ground cumin – Warm, earthy flavor
• Canned black beans (with liquid) – Creates a saucy base
• Water or vegetable broth – Loosens the beans
• Sea salt – Enhances flavor
• Large eggs – Cooked directly in the beans
• Cooked rice – Hearty base to soak up everything

For Serving (Optional)

• Lime wedges
• Red or white onion, chopped
• Fresh cilantro, chopped
• Avocado or guacamole
• Cotija or feta cheese

How to Make a Healthy Black Beans and Eggs Bowl

1. Heat the olive oil in a wide skillet over medium heat. Add the garlic and chile (if using) and cook for about 30 seconds, until fragrant. Stir in the cumin and let it bloom briefly in the oil.
2. Add the black beans with their liquid along with a splash of water or broth. Season with sea salt and bring to a gentle simmer. Cook for 5–7 minutes, stirring occasionally.
3. Use the back of a spoon to mash some of the beans against the side of the pan. This thickens the mixture into a saucy, stew-like consistency.
4. Lower the heat to medium-low. Make small wells in the beans and crack the eggs directly into the skillet. Partially cover and cook for 6–9 minutes, until the whites are set and the yolks are still soft.
5. Spoon the black beans and eggs over warm rice. Finish with your favorite toppings and a squeeze of lime. Serve immediately.

Are Black Beans and Eggs a Healthy Meal?

Yes — black beans and eggs together make a balanced, nutrient-dense meal. Black beans provide fiber, iron, and plant-based protein, while eggs add complete protein and healthy fats. Together, they help support steady energy levels, keep you full for longer, and make a simple, affordable meal that works any time of day.

Tips & Variations

• Add ½ cup chopped onion with the garlic for even more flavor and fiber.
• Add smoked paprika or chili flakes for extra depth and a little heat.
• For a creamier texture, mash more of the beans or stir in a spoonful of salsa.
• Skip the rice and serve it over sautéed greens, roasted sweet potatoes, or quinoa.
• Make it dairy-free by omitting the cheese or using a plant-based alternative.
• Turn it into tacos by spooning the beans and eggs into warm tortillas.
• Add pico de gallo, hot sauce, or a drizzle of chipotle crema for more flavor.
• For meal prep, store the beans separately and add freshly cooked eggs when serving.

Storage & Meal Prep

Store leftover black beans (without eggs) in an airtight container in the fridge for up to 4 days.

Reheat gently on the stovetop or in the microwave, then add freshly cooked eggs when serving. This keeps the texture perfect and makes it ideal for easy meal prep.

The post Black Beans and Eggs Rice Bowl (Easy & Healthy) appeared first on Elizabeth Rider – Modern Healthy Living.