Southwest Breakfast Burrito Bowls

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 8 large eggs
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup frozen or fresh corn kernels
• 1 bell pepper (any color), diced
• 1/2 red onion, finely diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 2 cups cooked brown rice or cauliflower rice
• 3/4 cup shredded cheddar or Mexican-blend cheese
• 1 avocado, sliced
• 1/2 cup fresh salsa or pico de gallo
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges
• optional hot sauce

Instructions

1. 1Heat olive oil in a large nonstick skillet over medium heat. Add diced onion and bell pepper; sauté 4–5 minutes until softened and lightly browned at the edges.
2. 2Stir in the black beans, corn, cumin, chili powder, smoked paprika, and salt. Cook 3–4 minutes more until the corn is hot and the spices smell toasty. Transfer the mixture to a bowl and keep warm.
3. 3Wipe the skillet clean if needed, add the remaining tablespoon oil, and reduce heat to medium-low. Whisk the eggs with the remaining salt until frothy. Pour into the pan.
4. 4Gently scramble the eggs with a spatula, pushing from the edges toward the center, for 3–4 minutes until just set but still soft and slightly glossy. Remove from heat immediately so they stay creamy.
5. 5Warm the cooked rice if cold. Divide rice among four bowls as the base. Top each with a quarter of the bean-pepper mixture, a generous scoop of scrambled eggs, and a sprinkle of shredded cheese so it melts slightly from the heat.
6. 6Finish each bowl with avocado slices, a spoonful of salsa, chopped cilantro, and a squeeze of lime. Add hot sauce at the table if desired. Serve right away or pack components separately for meal-prep breakfasts.