Southwest Black Bean Breakfast Burrito Bowls

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 large eggs
• 1 (15 oz) can, drained and rinsed canned black beans
• 2 cups cooked brown rice
• 1 cup, halved cherry tomatoes
• 1 large, diced ripe avocado
• 1 cup shredded sharp cheddar
• 1/4 cup chopped fresh cilantro
• 1, cut into wedges lime
• 1 tsp ground cumin
• 1 tsp chili powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup salsa verde
• 3, thinly sliced green onions

Instructions

1. 1Warm the cooked brown rice in the microwave or a small saucepan with a splash of water until hot, about 2 minutes, then divide evenly among 4 bowls.
2. 2Heat olive oil in a medium skillet over medium heat. Add the drained black beans, cumin, chili powder, salt, and pepper. Cook, stirring, until the beans are hot and fragrant, 3–4 minutes. Spoon over the rice.
3. 3In the same skillet wipe out any excess, add the remaining tablespoon of oil, and reduce heat to medium-low. Crack in the eggs, season with remaining salt and pepper, and scramble gently, pushing from the edges toward the center until just set but still soft and glossy, about 3–4 minutes.
4. 4Divide the soft scrambled eggs evenly over the bean-rice bases. Immediately sprinkle the shredded cheddar over the hot eggs so it begins to melt.
5. 5Top each bowl with halved cherry tomatoes, diced avocado, sliced green onions, and chopped cilantro.
6. 6Spoon salsa verde over each bowl and squeeze a lime wedge over the top for brightness.
7. 7Taste and adjust seasoning with an extra pinch of salt or chili powder if desired. Serve right away while the eggs are warm and the cheese is melty.
8. 8For meal prep, keep components separate and assemble just before eating so the avocado and tomatoes stay fresh.