Name: Cozy Tex-Mex Breakfast Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 pint cherry or grape tomatoes, quartered; 1/4 cup finely chopped white onion; 1/4 cup chopped fresh cilantro; 1 tablespoon lime juice; 1/4 teaspoon fine-grain sea salt; 1 tablespoon olive oil; 1/2 cup finely chopped white onion; 2 teaspoons ground cumin; 1/2 teaspoon garlic powder or 2 cloves garlic, pressed or minced; 2 cans black beans, rinsed and drained, or 3 cups cooked black beans; 1/2 cup water; 1/2 teaspoon fine-grain sea salt; Freshly ground black pepper, to taste; 1 teaspoon lime juice; 10 eggs; 3 tablespoons cream or neutral-flavored milk of choice; 1/4 teaspoon fine-grain sea salt; Freshly ground black pepper; Pinch of red pepper flakes; 2 teaspoons olive oil; 1/2 cup grated Monterey Jack cheese or cheddar cheese, optional; 1 ripe avocado, thinly sliced; Your favorite salsa; Roasted breakfast potatoes, optional

Description

These Tex-Mex breakfast bowls are packed with protein and flavor, making them a delightful start to your day.

Ingredients

Scale

1 pint cherry or grape tomatoes, quartered
1/4 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon fine-grain sea salt
1 tablespoon olive oil
1/2 cup finely chopped white onion
2 teaspoons ground cumin
1/2 teaspoon garlic powder or 2 cloves garlic, pressed or minced
2 cans black beans, rinsed and drained, or 3 cups cooked black beans
1/2 cup water
1/2 teaspoon fine-grain sea salt
Freshly ground black pepper, to taste
1 teaspoon lime juice
10 eggs
3 tablespoons cream or neutral-flavored milk of choice
1/4 teaspoon fine-grain sea salt
Freshly ground black pepper
Pinch of red pepper flakes
2 teaspoons olive oil
1/2 cup grated Monterey Jack cheese or cheddar cheese, optional
1 ripe avocado, thinly sliced
Your favorite salsa
Roasted breakfast potatoes, optional

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Instructions

Pico de Gallo: In a small bowl, combine the quartered tomatoes, chopped onion, cilantro, lime juice, sea salt, and olive oil. Mix gently and let it sit to allow the flavors to meld.
Black Beans: In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until soft. Stir in the cumin and garlic, and then add the black beans and water. Cover and cook for about 10 minutes, mashing half of the beans. Season with sea salt and pepper to taste.
Scrambled Eggs: In a bowl, whisk together the eggs, cream, sea salt, and pepper. Heat olive oil in a non-stick pan over medium-low heat, pour in the mixture, and stir gently until set, adding cheese if desired.
Assemble: Divide the black beans and scrambled eggs among bowls. Top with pico de gallo, avocado slices, and your favorite salsa. Serve the bowls with optional roasted breakfast potatoes for a complete meal.

Notes

These bowls are customizable, allowing you to adjust ingredients to fit your taste, such as adding jalapeños or using different beans.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 15g
Protein: 27g
Cholesterol: 500mg