Description
Start your day with this vibrant Southwest Breakfast Burrito Bowl, brimming with flavor and nutrition. Perfect for lazy weekends or meal prep!
Ingredients
Scale
- 4 large eggs
- 1 cup black beans (drained and rinsed)
- 1 cup fresh salsa
- 1/2 cup diced green chiles (canned)
- 1 ripe avocado (sliced)
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet over medium heat, cook the black beans until warmed through. Set aside.
- In a bowl, whisk together the eggs. Pour into the skillet and cook, stirring gently, until fluffy and fully cooked.
- Stir in the warmed black beans, fresh salsa, and diced green chiles into the scrambled eggs. Mix thoroughly until heated through.
- Spoon generous portions of the egg mixture into bowls. Top each serving with sliced avocado and shredded cheddar cheese.
- Serve warm with additional salsa if desired.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 21g
- Cholesterol: 370mg
Keywords: Swap black beans for pinto beans for a different flavor profile. Add jalapeños for an extra kick or sprinkle fresh cilantro on top to enhance flavors. Store leftovers in an airtight container in the fridge for up to three days.