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Breakfast Burrito Bowl

A hearty Breakfast Burrito Bowl packed with fluffy scrambled eggs, seasoned black beans, creamy avocado, and zesty salsa, perfect for breakfast or any meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked rice
  • 4 pcs eggs
  • 1 cup black beans, drained and rinsed
  • 1 cup corn
Toppings
  • 1 pcs avocado, diced
  • 1 cup salsa
  • 1/2 cup shredded cheese
  • 1 tsp olive oil
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Preparation
  1. Cook your rice according to package instructions, then set it aside.
  2. In a skillet, heat the olive oil over medium heat. Crack the eggs into a bowl, whisk them together, and pour into the skillet. Stir occasionally until they are fluffy, about 3-4 minutes. Season with salt and pepper to taste.
  3. In a separate bowl, mix the drained black beans and corn together. You can warm them up in the microwave if you prefer.
Assembly
  1. In individual bowls, start with a generous scoop of rice at the bottom. Then layer on the scrambled eggs, followed by the black bean and corn mix.
  2. Top it off with diced avocado, your hot salsa, and a sprinkle of shredded cheese. Garnish with chopped cilantro.
Serving
  1. Enjoy the Breakfast Burrito Bowl fresh or customize it further with other toppings you love.

Notes

Ingredient Substitutions: Add diced tomatoes, jalapeños, or spinach for extra nutrition. For a dairy-free option, omit cheese or use a vegan alternative. Avoid crowding the skillet while scrambling eggs for even cooking. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.