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
  • 1
    jalapeño sliced thin
  • 1
    avocado, sliced or cubed

How to Make Rice and Beans Breakfast Bowl


  1. 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.
  2. Serve with warm tortillas, butter and cinnamon (optional)

Printable Recipe Card

About Rice and Beans Breakfast Bowl

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian

Show 17 Comments & Reviews

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