Burrito Breakfast Bowl
A breakfast bowl combining scrambled eggs, beans, and warm tortillas with customizable proteins and vegetables. Served warm in a bowl or with tortillas on the side for assembly.
Ingredients
Method
Dice the bell pepper and red onion; set aside. If using fresh avocado, dice it just before serving. Warm the tortilla in a dry skillet or over direct heat for 30 seconds per side.
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 3-4 minutes until softened.
Add cooked pinto beans to the skillet and warm through, stirring occasionally, for 2 minutes. Season with salt and pepper.
Push vegetables and beans to the side of the skillet. Crack eggs into the cleared space, break yolks, and scramble until cooked through, about 3-4 minutes. Season with salt and pepper.
Transfer the egg, bean, and vegetable mixture to a bowl. Top with shredded cheese, salsa, avocado, and fresh cilantro. Drizzle with lime juice.
Serve immediately with the warm tortilla on the side for wrapping or scooping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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