1 (16 oz) tube prepared polenta, cut into 12 equal slices (Found @ Stop and Shop in Deli)
1 (15 ½ oz) can black beans, rinsed and drained
1 cup fat free salsa
½ tsp chili powder
4 large eggs
½ cup reduced fat shredded pepper jack cheese
2 TBSP chopped fresh cilantro
Preheat oven to 425. Spray baking sheet with nonstick spray
Arrange polenta slices in single layer on baking sheet. Spray lightly with nonstick spray. Bake until hot, about 20 minutes.
Combine beans, salsa and chili powder in small saucepan, bring to boil. Reduce heat and simmer, covered about 10 minutes.
Spray large nonstick skillet with nonstick spray and place over medium heat. Crack eggs into skillet and cook until yolks just begin to set, about 2-4 minutes. Remove skillet from heat, sprinkle eggs with cheese and cilantro. Cover skillet and let stand until cheese melts, about 2 minutes.
To serve, place 3 slices of polenta on each of 4 plates. Spoon ½ cup bean mixture over each and top with 1 egg.