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Introduction
The concept of a breakfast bowl draws inspiration from the traditional Mexican dish 'chilaquiles,' but with a modern, health-conscious twist. This recipe marries the bold flavors of Mexican cuisine with contemporary nutritional wisdom. Historically, Mexican breakfasts often featured hearty dishes to fuel agricultural workers for a long day in the fields. Today, this reinvented breakfast bowl honors that tradition while catering to busy urban lifestyles. The combination of whole grains, lean proteins, and fresh vegetables reflects the growing global trend towards mindful eating, without sacrificing the rich culinary heritage of Mexico.
Ingredients
• 2 cups cooked black beans, rinsed and drained
• 4 large eggs
• 1/4 cup milk
• 1 tablespoon olive oil
• 1 medium red bell pepper, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 ripe avocado
• 1/4 cup Greek yogurt
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped, plus extra for garnish
• 1 jalapeño pepper, seeded and finely chopped (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 1/4 cup crumbled queso fresco or feta cheese
• Hot sauce, for serving (optional)
Step 1:
In a food processor or blender, combine the avocado, Greek yogurt, 1 tablespoon lime juice, half of the cilantro, and a pinch of salt. Blend until smooth to make the avocado crema. Set aside.
Step 2:
In a mixing bowl, whisk together eggs, milk, salt, and pepper. Set aside.
Step 3:
Heat olive oil in a large non-stick skillet over medium heat. Add diced red bell pepper, chopped onion, and minced garlic. Sauté for 3-4 minutes until vegetables are softened.
Step 4:
Add black beans, cumin, and chili powder to the skillet. Cook for 2-3 minutes, stirring occasionally, until beans are heated through.
Step 5:
Push the bean mixture to one side of the skillet. Pour the egg mixture into the empty side and scramble for 2-3 minutes until eggs are set but still creamy.
Step 6:
Gently fold the scrambled eggs into the bean mixture. Add cherry tomatoes, remaining cilantro, jalapeño (if using), and remaining lime juice. Stir to combine and cook for an additional 1-2 minutes.
Step 7:
Divide the mixture between two bowls. Top with avocado crema, crumbled queso fresco or feta cheese, and additional cilantro for garnish. Serve with hot sauce on the side if desired.
Q: Can I make this recipe ahead of time?
A: You can prepare the components separately and store them in the refrigerator for up to 2 days. Reheat the bean and egg mixture gently before serving and prepare the avocado crema fresh for the best flavor.
Q: Is this recipe spicy?
A: The recipe as written is mildly spicy. You can adjust the heat level by adding more or less jalapeño and hot sauce to taste.
Q: Can I use canned black beans instead of cooked beans?
A: Yes, you can use 1 (15 oz) can of low-sodium black beans, rinsed and drained, as a substitute for 2 cups of cooked black beans.
• For a vegan version, replace eggs with scrambled tofu and use plant-based yogurt for the crema.
• Choose ripe, slightly soft avocados for the best flavor and texture in the crema.
• If fresh black beans aren't available, use 1 (15 oz) can of low-sodium black beans.
• Adjust the spiciness by adding more or less jalapeño and hot sauce to taste.
• This recipe contains common allergens: eggs and dairy. It is gluten-free and vegetarian-friendly.
Divide the mixture evenly between two bowls, top with avocado crema, cheese, and cilantro. Serve immediately while still warm.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop. The avocado crema may discolor, so store it separately if possible.
Prepare the avocado crema and chop all vegetables before starting to cook to streamline the process.
- Don't overcook the eggs - remove them from heat when they're still slightly creamy for the best texture.
- Adjust the consistency of the avocado crema with a little water or more yogurt if needed.
- For extra flavor, toast your cumin seeds before grinding them.
For a spicier version, add a diced chipotle pepper in adobo sauce to the bean mixture. For a lower-carb option, replace some of the beans with sautéed zucchini or spinach.
Serve with a side of warm corn tortillas and a glass of horchata or freshly squeezed orange juice.
This dish can be enjoyed year-round, but it's especially refreshing in spring and summer when fresh tomatoes and peppers are in season.
This recipe contains eggs and dairy (Greek yogurt and cheese). It is gluten-free and nut-free.
