A quick dinner that could be a breakfast or a lunch

I threw something together last night that I thought I would share as it pretty yummy!  It is a Southwestern Scramble.

Wash and drain some black beans and some golden corn. Chop up some red peppers.  Add what other veggies you'd like.  I wish I had some green chillies to throw in!

Grab a Cajun mixed spice, some salt and for some heat Red Chili Peppers.

 Saute the black beans, corn and red pepper in a skillet with a bit of oil.  Throw in the seasoning.  I started with the cajun first, then a bit of salt and then the crush red pepper.  Yum!  You don't need to cook this for long.  Just until the red peppers aren't so crunchy.  Taste to see if you need more seasoning.  If you need less seasoning.... uh-oh!  So be careful.  :)  Always start with less and then keep tasting.

Throw it in to a bowl and cover to keep warm.

Grab the Southwestern Style Egg Beaters that you just happen to have in your fridge...

...and dunk it in to the same skillet you used for the veggies.  Don't wash out any of the left over spice from the veggies.  My trick for cooking any kind of style egg is to always cook on a low fire.  Otherwise, my eggs always turn out rubbery.

My other secret for scrambled eggs is to wait until the side starts to form and then gently push them in.  Then start to fold in gently.  I like big chunks of scrambled egg so this is perfect for that.

When the eggs are done, toss them over the veggies and you're done!  I apologize that it doesn't look so appetizing in the picture but it was pretty good.  Even Rich liked it!

Enjoy!