Southwest Breakfast Burrito Bowls with Chipotle Crema

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 8 large eggs
• 3 cups cooked white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 medium avocado
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 2 lime
• 1/2 cup sour cream
• 1 tbsp chipotle in adobo, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. 1Warm the cooked rice in a microwave-safe bowl covered with a damp paper towel for 90 seconds until steaming, then fluff with a fork and divide among 4 serving bowls.
2. 2In a medium skillet over medium heat, warm olive oil. Add the black beans, corn, cumin, chili powder, salt, and a squeeze of lime juice. Cook 4–5 minutes, stirring occasionally, until the corn is hot and lightly charred in spots.
3. 3Spoon the warm bean-corn mixture over the rice in each bowl.
4. 4In a small bowl, stir together sour cream, minced chipotle, juice of half a lime, and salt until smooth; set the chipotle crema aside.
5. 5Crack the eggs into a bowl, season with remaining salt and the black pepper, and whisk until fully blended and slightly frothy.
6. 6Heat the remaining olive oil in a large nonstick skillet over medium-low heat. Pour in the eggs and cook, gently pushing curds from the edges toward the center with a spatula, for 3–4 minutes until softly set but still glossy.
7. 7Divide the soft scrambled eggs over the bowls. Top each with shredded cheddar so it melts slightly from the residual heat.
8. 8Dice the avocados and toss gently with juice from the remaining lime half to prevent browning. Scatter avocado, cherry tomatoes, red onion, and cilantro over each bowl.
9. 9Drizzle 1–chipotle crema over each bowl in a zigzag. Serve immediately with extra lime wedges on the side for squeezing.