Tex-Mex Breakfast Bowls
Ingredients
Pico de gallo
-
1
pint
cherry or grape tomatoes, quartered
-
¼
cup
finely chopped white onion
-
¼
cup
chopped fresh cilantro
-
1
tablespoon
lime juice
-
¼
teaspoon
fine-grain sea salt
Refried black beans
-
1
tablespoon
olive oil
-
½
cup
finely chopped white onion
-
2
teaspoons
ground cumin
-
½
teaspoon
garlic powder
-
2
cans
black beans, rinsed and drained
-
½
cup
water
-
½
teaspoon
fine-grain sea salt
-
1
teaspoon
lime juice
-
to taste
freshly ground black pepper
Scrambled eggs
-
10
eggs
-
3
tablespoons
cream or neutral-flavored milk
-
¼
teaspoon
fine-grain sea salt
-
to taste
freshly ground black pepper
-
a pinch
red pepper flakes
-
2
teaspoons
olive oil
-
½
cup
grated Monterey Jack cheese or cheddar cheese (optional)
Everything else
-
1
ripe
avocado, thinly sliced
-
to taste
your favorite salsa
-
optional
roasted breakfast potatoes
Instructions
- Prepare the pico de gallo by mixing all its ingredients in a bowl and letting it marinate.
- In a saucepan, heat olive oil, add onion and cook until soft. Stir in cumin and garlic, then add black beans and water. Cook for a few minutes, mash some beans, and season with salt, pepper, and lime juice.
- Scramble the eggs with cream or milk, salt, pepper, and red pepper flakes. Cook in a skillet until nearly set, then stir in cheese if using.
- Assemble the bowls by dividing the beans and scrambled eggs among them, topping with pico de gallo, avocado slices, and salsa.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
350
Total fat
18g
Total carbohydrates
30g
Total protein
20g
Sodium
600mg
Cholesterol
370mg
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