Mexican Breakfast Bowl
Create magic in the kitchen with eggs, black beans, and cooked brown rice prepared mexican-style. Fresh eggs, black beans, and cooked brown rice make all the difference in this outstanding dish. A go-to recipe you'll return to time and again for its reliability.
Time Breakdown
Ingredients (4 servings)
- 8 largeeggsbeaten
- 1 can (15 oz)black beansdrained and rinsed
- 2 cupscooked brown riceleftover or quick-cook
- 2 mediumavocadossliced
- 1 cupcherry tomatoeshalved
- 1 cupcheddar cheeseshredded
- 1/2 cupsalsamild or medium
- 1 largelimecut into wedges
- 1/4 cupcilantrochopped
- 1 tablespoonolive oil
- 1/2 teaspooncumin
- 1/4 teaspoonchili powder
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
- 1/4 cupsour creamfor serving
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add black beans, cumin, and chili powder. Cook for 2 minutes until warmed through.
2min - 2
Push beans to one side of the skillet. Add beaten eggs to the empty side.
1min - 3
Scramble eggs gently with salt and pepper until just set, about 3-4 minutes.
4min - 4
Meanwhile, warm rice in microwave for 1-2 minutes if needed.
2min - 5
Divide warm rice among 4 bowls. Top each with scrambled eggs and seasoned black beans.
2min - 6
Add sliced avocado, cherry tomatoes, shredded cheese, and a dollop of salsa to each bowl.
3min - 7
Garnish with cilantro and serve with lime wedges and sour cream on the side.
1min
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