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Homemade Healthy Mexican Breakfast Bowl photo

Healthy Mexican Breakfast Bowl

This Healthy Mexican Breakfast Bowl is a delicious, nutritious way to start your day!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 1 can (15-ounce) black beans drained and rinsed
  • 1 medium ripe Hass avocado
  • 1 medium/large tomato preferably Roma
  • cilantro to taste
  • 1 lime juice optional
  • salt to taste
  • pepper to taste

Equipment

  • Non-stick Skillet
  • Cutting Board
  • Knife
  • Measuring Cups
  • Serving Bowl

Method
 

  1. Start by gathering all your ingredients. Drain and rinse the black beans and set them aside. Dice the tomato and avocado, and chop the cilantro.
  2. In a non-stick skillet over medium heat, crack the two large eggs. Season them with salt and pepper to taste. Cook the eggs until they are set to your liking—sunny-side up, over-easy, or scrambled.
  3. In the same skillet (or in a separate saucepan), add the rinsed black beans. Heat them over medium-low heat until warmed through.
  4. In a serving bowl, start with a generous scoop of black beans. Layer your cooked eggs on top, followed by the diced tomato and avocado.
  5. Sprinkle fresh cilantro over the top for a burst of freshness. If desired, drizzle lime juice over your bowl for extra zing.
  6. Dig in and savor every bite of your Healthy Mexican Breakfast Bowl.

Notes

  • Store cooked eggs separately from other ingredients to prevent them from becoming rubbery.
  • Keep the black beans in an airtight container in the refrigerator for up to 3 days.
  • If you have leftover avocado, sprinkle it with lime juice and store it in an airtight container to minimize browning.