Breakfast Burrito Bowl
A quick and comforting breakfast burrito bowl that combines fluffy scrambled eggs, savory black beans, and vibrant toppings in one pan for easy cleanup.
Ingredients
Eggs and Base
- 2-3 large eggs Use more eggs for larger servings.
- 1 tablespoon butter For scrambling the eggs.
- 1/4 cup shredded cheddar cheese You can substitute with Monterey Jack.
- 1/2 avocado (cut into chunks, optional) Adds creaminess; omit if desired.
Beans and Veggies
- 1 can black beans Rinse and drain if canned.
- 1 halved onion Sauté for flavor.
- 1 clove garlic Adds warm flavor.
- 1 teaspoon cumin Enhances the beans.
- 1 cup chopped tomatoes Fresh or canned depending on preference.
Toppings
- 3 tablespoons fresh salsa Use mild or spicy based on preference.
- to taste salt and pepper For seasoning.
Instructions
Preparation
- Preheat a cast iron skillet or heavy-bottomed pan over low-medium heat.
- Whisk the eggs in a bowl with salt and pepper until fluffy.
- Melt butter in the skillet until foamy and settled.
- Pour in the eggs and let sit for 20-30 seconds before gently stirring, cooking until set.
- Transfer scrambled eggs to a bowl and top with cheddar cheese, salsa, avocado, and additional toppings.
Serving
- Scoop beans and chopped tomatoes into the bowl first, then add eggs on top.
- Serve warm and enjoy, with lime wedges and hot sauce on the side if desired.
Notes
Store leftovers in separate airtight containers; eggs keep for 3-4 days and beans last up to a week. Reheat gently to avoid rubbery eggs.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 18gSaturated Fat: 7gSodium: 550mgFiber: 10gSugar: 2g
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