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Black Bean Breakfast Bowl

Savory breakfast bowl, lunch option, or even light dinner

Prep:

20

minutes

Cook:

10

minutes

TOtal:

25

minutes

Ingredients

  • 1 cup cooked Basmati or brown rice
  • 1 can black beans
  • 3 eggs
  • 1/4 cup whole milk or cream (optional for eggs)
  • 1/4 cup grated Jack, Pepper Jack, or Cheddar cheese (optional for eggs)
  • 1/4 red onion
  • 1/2 of a mango
  • 1/2 of an avocado
  • handful of cherry tomatoes
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp salt + salt and black pepper to taste
  • 1 tablespoon butter (or oil)
  • canola or vegetable oil for cooking
  • Wedge of lime and sea salt to finish (optional)

Instructions

  1. Cook rice according to package directions. While rice is cooking, prep all produce.
  2. Dice onion and chop cherry tomatoes
  3. Heat oil in a small saucepan, add onions and saute 3 minutes until they begin to release their aroma.
  4. Add ½ tsp salt plus all the spices and stir, sauteing another 2 minutes.
  5. Add cherry tomatoes to pan and saute for 2 more minutes, combining the tomatoes until their juices begin to release.
  6. Add black beans (without draining), turn heat to low, and let simmer until ready to use. Make sure they are simmering vs boiling.
  7. While rice and beans are cooking, slice avocado and mango into thick wedges, then grate the cheese if using.
  8. Whisk eggs with milk or cream (optional), a 1/2 tsp salt, and generous amount of black pepper.
  9. Add a tablespoon of butter to a frying pan and once heated, pour in eggs, turning frequently. Add grated cheese and turn off heat once eggs are looking just barely done - no longer liquid-y, but don’t cook beyond that (eggs keep cooking briefly in the pan after heat is turned off).
  10. To plate, add a scoop of rice to one side of a bowl. Spoon black beans into the other side of the bowl.
  11. Add scrambled eggs over the top, then add slices of mango and avocado. You can top with a squeeze of lime for some acid and a pinch of sea salt on the avocado – then enjoy!