Southwest Black Bean Breakfast Bowls
15min
30min
4
520
Chef's Note
These breakfast bowls are perfect for meal prep! Make the bean mixture and rice ahead of time, store in separate containers, and just prepare fresh eggs in the morning. You can also wrap assembled bowls (without avocado) in foil and reheat in a 350°F oven for 15 minutes for a quick weekday breakfast.
Tags
Ingredients
2 cans (15 oz each), drained and rinsed black beans
2 tablespoons olive oil
1 medium, diced red onion
1 medium, diced red bell pepper
2 cloves, minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon, divided salt
8 large eggs
2 tablespoons milk
1 tablespoon butter
2 cups cooked rice
1 large, sliced avocado
1 cup, halved cherry tomatoes
1/4 cup, chopped cilantro
1 cut into wedges lime
1/2 cup shredded cheddar cheese
to taste (optional) hot sauce
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.
- 2
Add the diced red bell pepper and cook for another 3 minutes until slightly softened.
- 3
Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
- 4
Add the drained and rinsed black beans, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon salt. Stir to combine and cook for 5 minutes, stirring occasionally. Remove from heat and cover to keep warm.
- 5
In a medium bowl, whisk together 8 eggs, 2 tablespoons milk, and 1/2 teaspoon salt until well combined.
- 6
In another skillet, melt 1 tablespoon butter over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, for about 3-4 minutes until soft curds form but eggs are still slightly moist. Remove from heat.
- 7
To assemble the bowls, divide 2 cups of cooked rice among four bowls. Top each with a portion of the black bean mixture and scrambled eggs.
- 8
Garnish each bowl with sliced avocado, halved cherry tomatoes, shredded cheddar cheese, and chopped cilantro.
- 9
Serve with lime wedges and hot sauce on the side for squeezing and drizzling over the bowls.
Nutrition Information (per serving)
520
28g
52g
24g
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