Rice and Beans Breakfast Bowl
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.
·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
1jalapeño sliced thin
1avocado, sliced or cubed
How to Make Rice and Beans Breakfast Bowl
- Heat 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.
- Serve with warm tortillas, butter and cinnamon (optional)