Rice and Beans Breakfast Bowl

Helene Lopes


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.

★★★★★ 2 votes
30 Min


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
jalapeƱo sliced thin
avocado, sliced or cubed


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