I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Mexican Breakfast Bowl
...in your mind.
Mexican Breakfast Bowl

Mexican Breakfast Bowl

One of my all time favorite breakfasts - and it’s not just good, it’s good for you. If this is eating healthy, call me Richard Simmons - Makes 4

Ingredients

  • 15 ounce can black beans, drained
  • 1 pinch Kosher salt
  • 1/4 teaspoon cumin, chipotle chili powder & garlic powder
  • 1 tablespoon butter
  • 1/4 cup red onions, thinly sliced
  • 4 eggs, beaten
  • Salt and pepper to taste
  • 2 cups cooked brown rice
  • 1 avocado, sliced
  • 2 tablespoons finely chopped white onion
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped cilantro
  • Hot sauce, any you prefer (I like Cholula)

Directions

  1. Heat on black beans in a small pot, add salt, cumin, chipotle and garlic powder-mix well, keep warm on low heat and set aside
  2. Put a non-stick pan over medium and add butter
  3. As it melts add red onion and cook until softened, about 5 minutes
  4. Stir in eggs and cook to your desired doneness (which hopefully is not too dry) - season with salt and pepper, remove from heat and keep warm
  5. Compile your bowl in thirds starting with 1/2 cup of rice, then 1/4 of the black beans and scrambled eggs - repeat with remaining bowls
  6. Top each bowl with avocado, some white onion, cilantro and a couple of dashes of hot sauce
Mexican Breakfast Bowl

Mexican Breakfast Bowl

One of my all time favorite breakfasts - and it’s not just good, it’s good for you. If this is eating healthy, call me Richard Simmons - Makes 4

Ingredients

  • 15 ounce can black beans, drained
  • 1 pinch Kosher salt
  • 1/4 teaspoon cumin, chipotle chili powder & garlic powder
  • 1 tablespoon butter
  • 1/4 cup red onions, thinly sliced
  • 4 eggs, beaten
  • Salt and pepper to taste
  • 2 cups cooked brown rice
  • 1 avocado, sliced
  • 2 tablespoons finely chopped white onion
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped cilantro
  • Hot sauce, any you prefer (I like Cholula)

Directions

  1. Heat on black beans in a small pot, add salt, cumin, chipotle and garlic powder-mix well, keep warm on low heat and set aside
  2. Put a non-stick pan over medium and add butter
  3. As it melts add red onion and cook until softened, about 5 minutes
  4. Stir in eggs and cook to your desired doneness (which hopefully is not too dry) - season with salt and pepper, remove from heat and keep warm
  5. Compile your bowl in thirds starting with 1/2 cup of rice, then 1/4 of the black beans and scrambled eggs - repeat with remaining bowls
  6. Top each bowl with avocado, some white onion, cilantro and a couple of dashes of hot sauce