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Southwest Breakfast Burrito Bowl

A hearty, gluten free breakfast bowl loaded with eggs, cilantro-lime rice, black beans, fresh salsa, and creamy avocado.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Mexican-Inspired, Southwest
Calories: 450

Ingredients
  

Rice Base
  • 2 cups cooked rice
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 2 tbsp cilantro chopped
Eggs
  • 6 eggs large
  • 2 tbsp milk
Bean & Corn Mix
  • 1 cup black beans drained and rinsed
  • 1 cup corn
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
Fresh Toppings
  • 1 cup tomatoes diced
  • 0.25 cup red onion diced
  • 1 avocado sliced
  • 0.5 cup shredded cheese optional

Equipment

  • Skillet
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Mix cooked rice with olive oil, lime juice, and cilantro.
  2. Warm black beans and corn in a skillet with cumin and chili powder.
  3. Whisk eggs with milk, salt, and pepper.
  4. Scramble eggs in a nonstick skillet until soft and fluffy.
  5. Combine diced tomatoes and red onion with a squeeze of lime.
  6. Divide rice into bowls and top with eggs, bean mixture, tomato salsa, avocado, and cheese.
  7. Serve warm with extra lime and cilantro if desired.

Notes

Great for meal prep and easy to customize with additional toppings or proteins.