Black Bean and Egg Breakfast Bowl Recipe

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Instead of defaulting to the same old breakfast of cereal and toast, why not try something new and more nutritious? Beans and eggs with give you plenty of protein for sustained energy throughout the day. The spicy flavor of cumin and chilies will kickstart your day with zing. The nice thing about this recipe is that it’s flexible enough for many different variations. You can add different types of vegetables such as baby tomatoes, substitute the beans for rice or even quinoa. Enjoy!

Ingredients:

• 1 cup canned black beans, drained
• 1/4 onion
• 2-3 Green chilies, finely diced
• 1 tsp cumin
• 1/2 tsp epazote (optional) (mexican spice)
• 1/2 tsp Mexican or Greek oregano
• 1/8 tsp chili powder
• Salt and pepper to taste
• toasted corn tortillas
• 1/2 cup baby spinach leaves or kale
• 1 whole egg
• Bottled pepper sauce such as Franks Red Hot, Cholula or Tabasco to taste
• monterey jack cheese
• sliced avocado
• sour cream

Directions:

1. Fry the egg over easy, set aside.
2. Steam the kale or spinach. Do not overcook. Set aside.
3. Fry the onion and chilies until the onions look glassy.
4. Add drained black beans, cumin, chili powder, oregano, salt/pepper, and epazote (if using) and mix well.
5. Stir mixture on stove-top until hot.
6. Arrange the spinach on the toasted corn tortilla and top with beans.
7. Then top the beans with egg, slice of cheese, sour cream, avocado, and hot pepper sauce

Nutrition