Tex Mex Inspired Breakfast Bowls (Printable Version)

Hearty bowls packed with protein, veggies, and classic Tex Mex flavors for a satisfying morning meal.

# What You Need:

→ Base

01 - 2 cups cooked brown rice
02 - 1 (15 oz) can black beans, drained and rinsed

→ Vegetables

03 - 1 red bell pepper, diced
04 - 1 yellow onion, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 avocado, sliced
07 - 1 jalapeño, thinly sliced

→ Eggs

08 - 4 large eggs

→ Spices & Seasonings

09 - 1 tsp chili powder
10 - 1/2 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp garlic powder
13 - Salt and pepper, to taste
14 - 1 tbsp olive oil

→ Toppings

15 - 1/2 cup shredded cheddar cheese
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 cup salsa or pico de gallo
18 - Lime wedges, for serving

# How-To:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Sauté for 5-6 minutes until softened.
02 - Add the black beans, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir and cook for 2-3 minutes until heated through.
03 - In a separate skillet, cook the eggs to your liking (fried, scrambled, or poached).
04 - Warm the cooked rice as needed.
05 - Divide rice among four bowls. Top each with the bean and veggie mixture.
06 - Add an egg to each bowl.
07 - Top with cherry tomatoes, avocado slices, jalapeño, cheddar cheese, fresh cilantro, and salsa.
08 - Serve immediately with lime wedges on the side.

# Expert Hints:

01 -
  • Everything cooks in one skillet except the eggs, meaning minimal cleanup and maximum flavor
  • The spice blend hits every corner of your mouth without overwhelming the fresh ingredients
02 -
  • Never skip warming the rice because cold rice kills the mood of an otherwise hot breakfast
  • The spice mixture might seem mild initially but blooms as it sits, so do not double it right away
03 -
  • Cook your rice with a pinch of cumin and salt so it contributes flavor instead of just bulk
  • Let the bean mixture rest for two minutes off the heat before serving so the sauce thickens slightly

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