Tex Mex Inspired Breakfast Bowls (Printable)
Hearty bowls with spiced beans, eggs, rice, and fresh Tex Mex toppings
# What You’ll Need:
→ Base
01 - 2 cups cooked brown rice
02 - 1 (15 oz) can black beans, drained and rinsed
→ Vegetables
03 - 1 red bell pepper, diced
04 - 1 yellow onion, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 avocado, sliced
07 - 1 jalapeño, thinly sliced (optional)
→ Eggs
08 - 4 large eggs
→ Spices & Seasonings
09 - 1 tsp chili powder
10 - 1/2 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp garlic powder
13 - Salt and pepper, to taste
14 - 1 tbsp olive oil
→ Toppings
15 - 1/2 cup shredded cheddar cheese
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 cup salsa or pico de gallo
18 - Lime wedges, for serving
# How To Make It:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Sauté for 5–6 minutes until softened.
02 - Add the black beans, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir and cook for 2–3 minutes until heated through.
03 - In a separate skillet, cook the eggs to your liking (fried, scrambled, or poached).
04 - Warm the cooked rice as needed.
05 - Divide rice among four bowls. Top each with the bean and veggie mixture. Add an egg to each bowl.
06 - Top with cherry tomatoes, avocado slices, jalapeño, cheddar cheese, fresh cilantro, and salsa. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- Everything happens in one skillet, leaving you with minimal cleanup and maximum flavor
- The combination of warm spiced beans, runny eggs, and fresh toppings hits every craving at once
02 -
- Warm your bowls before serving to keep everything hot longer
- Squeeze the lime over the bowl right before eating to wake up all the flavors
03 -
- Cook your vegetables until they start to caramelize slightly for deeper flavor
- Fry eggs in a little butter for extra richness and crispy edges