Rice and Beans Breakfast Bowl

Helene Lopes

By
@Gypsyrita

I pinched this from someone else but made it my own.
We like this meal because it keeps us going until lunch time with no pick-me-ups in between. I have some red bowls that are narrow at the bottom and flare out at the top, that make for a good presentation. Although most of the time making this dish is in the prep, each one of the garnishes adds another layer of flavor to the dish.

Rating:
★★★★★ 2 votes
Comments:
Serves:
1
Prep:
30 Min
Method:
Microwave

Ingredients

rice, cooked, your favorite
black beans, heated or not
2 eggs, soft or over easy for each person
salsa, your favorite
sour cream, green onions, cilantro
grated cheddar, mexican or cojack cheese
corn or flour tortillas, warmed
lime wedges
1
jalapeƱo sliced thin
1
avocado, sliced or cubed

Step-By-Step

1Heat the rice and place in bottom of a bowl, top with the beans, followed by the eggs. Use salsa to dress it up and any garnishes that you like. I do not use salt all that often but this can be seasoned with Adobo, found in your grocery store. If not available, salt and pepper will do. Give it a squeeze of lime to brighten the flavors of the dish.
2Serve with warm tortillas, butter and cinnamon (optional)

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy