Spaghetti Squash and Chickpea Sauté
Knife-and-Fork Grilled Cheese with Honey


  • 2 tbsp. olive oil
  • 1 (15-oz) can black beans, rinsed
  • 1/2 tsp. cumin seeds
  • 1 clove garlic, finely chopped
  • Kosher salt
  • Pepper
  • 4 c. baby spinach
  • 1 tbsp. fresh lemon juice
  • 8 large eggs
  • 8 yellow corn tortillas
  • Sour cream, crumbled queso fresco, and cilantro, for serving


  1. Heat 1 tablespoon oil in a large skillet on medium. Add beans, cumin, and garlic. Season with 1/8 teaspoon each salt and pepper and cook until garlic starts to turn golden brown, about 2 minutes. Add spinach, remove from heat, and toss together until leaves just barely wilt. Stir in lemon juice.
  2. In a large bowl, whisk together eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper. Heat remaining tablespoon oil in a 10-inch nonstick skillet on medium. Add eggs and cook, stirring with a rubber spatula every few seconds to desired doneness, 2 to 3 minutes for medium-soft eggs.

Lightly char tortillas under broiler or over a gas flame. Fill tortillas with beans, eggs, sour cream, queso fresco, and cilantro, if desired.

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