rice and beans breakfast bowl
(2 ratings)
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.
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(2 ratings)
yield
1 serving(s)
prep time
30 Min
method
Microwave
Ingredients For rice and beans breakfast bowl
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rice, cooked, your favorite
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black beans, heated or not
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2 eggs, soft or over easy for each person
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salsa, your favorite
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sour cream, green onions, cilantro
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grated cheddar, mexican or cojack cheese
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corn or flour tortillas, warmed
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lime wedges
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1jalapeño sliced thin
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1avocado, sliced or cubed
How To Make rice and beans breakfast bowl
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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.
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2Serve with warm tortillas, butter and cinnamon (optional)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Rice and Beans Breakfast Bowl:
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