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Southwest Breakfast Burrito Bowl

Southwest Breakfast Burrito Bowl

Breakfast

5.0

(1 reviews)

Prep Time
15min
Cook Time
15min
Servings
4
Calories
485
Chef's Note

For a time-saving tip, cook the rice the night before and refrigerate. You can also prep the vegetables ahead of time to make this a 15-minute morning meal. For extra flavor, try adding a few dashes of your favorite hot sauce or some pickled jalapeños if you enjoy a bit of heat.

Tags
breakfast
southwestern
high-protein
eggs
vegetarian
gluten-free
meal prep
quick
healthy
Ingredients

  • 8 large eggs

  • 1 15-oz can, drained and rinsed black beans

  • 1 cup, halved cherry tomatoes

  • 1 large, diced avocado

  • 1/2 small, diced red onion

  • 1 medium, diced red bell pepper

  • 1/4 cup, chopped cilantro

  • 1 whole, juiced lime

  • 1 cup shredded cheddar cheese

  • 2 cups cooked brown rice

  • 2 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 cup salsa

  • 1/2 cup Greek yogurt

Instructions
  • 1

    Prepare the brown rice according to package instructions if not already cooked. Keep warm.

  • 2

    In a small bowl, mix 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  • 3

    Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the diced red onion and bell pepper, cooking for 3-4 minutes until softened.

  • 4

    Add the drained black beans to the skillet along with the remaining 1/2 teaspoon cumin and 1/2 teaspoon chili powder. Cook for 2 minutes, stirring occasionally.

  • 5

    Transfer the bean mixture to a bowl and cover to keep warm.

  • 6

    Whisk the 8 eggs in a bowl with 1/4 teaspoon salt and a pinch of black pepper.

  • 7

    In the same skillet, heat the remaining 1 tablespoon olive oil over medium-low heat. Pour in the whisked eggs and cook, stirring occasionally, until soft scrambled, about 3-4 minutes.

  • 8

    To assemble the bowls, divide the cooked brown rice among 4 bowls. Top each with a portion of the scrambled eggs and bean mixture.

  • 9

    Add the cherry tomatoes, diced avocado, and shredded cheese to each bowl.

  • 10

    Garnish with chopped cilantro, a dollop of Greek yogurt, and a spoonful of salsa.

  • 11

    Drizzle with fresh lime juice and serve immediately.

Nutrition Information (per serving)
485
Calories
26g
Protein
42g
Carbs
24g
Fat
Reviews (1)
EH.
Edward H.
7/28/2025

5/5

This was amazing. Make the brown rice the night before.