Mexican Breakfast Bowl

One of my all time favorite breakfasts - and it’s not just good, it’s good for you. If this is eating healthy, call me Richard Simmons

Makes 4

INGREDIENTS

• 15 ounce can black beans, drained
• 1 pinch Kosher salt
• ¼ teaspoon cumin, chipotle chili powder & garlic powder
• 1 tablespoon butter
• ¼ cup red onions, thinly sliced
• 4 eggs, beaten
• Salt and pepper to taste
• 2 cups cooked brown rice
• 1 avocado, sliced
• 2 tablespoons finely chopped white onion
• 2 tablespoons chopped green onion
• 1 tablespoon chopped cilantro
• Hot sauce, any you prefer (I like Cholula)

DIRECTIONS

1. Heat on black beans in a small pot, add salt, cumin, chipotle and garlic powder-mix well, keep warm on low heat and set aside
2. Put a non-stick pan over medium and add butter
3. As it melts add red onion and cook until softened, about 5 minutes
4. Stir in eggs and cook to your desired doneness (which hopefully is not too dry) - season with salt and pepper, remove from heat and keep warm
5. Compile your bowl in thirds starting with ½ cup of rice, then ¼ of the black beans and scrambled eggs - repeat with remaining bowls
6. Top each bowl with avocado, some white onion, cilantro and a couple of dashes of hot sauce

WATCH ME MAKE THIS

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