Description
A nutritious High Fiber Breakfast Burrito Bowl packed with black beans, veggies, and wholesome grains, perfect for a hearty, filling start to your day.
Ingredients
Grains & Beans
- 1 cup cooked brown rice
- 1 cup cooked black beans, drained and rinsed
Vegetables
- 1/2 cup diced bell peppers (red, green, or yellow)
- 1/4 cup diced red onion
- 1/2 cup fresh spinach, chopped
- 1/4 cup diced tomatoes
- 1 small avocado, diced
Proteins & Extras
- 2 large eggs
- 1/4 cup shredded low-fat cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup salsa (optional)
Instructions
- Prepare the base: In a large skillet, heat olive oil over medium heat. Add the diced bell peppers and red onion, sautéing until softened, about 5 minutes.
- Add spinach and beans: Stir in the chopped spinach and black beans. Cook for an additional 2-3 minutes until the spinach wilts and beans are warmed through.
- Cook the eggs: In a separate nonstick pan, cook the eggs to your liking (scrambled or fried) with a pinch of salt and pepper.
- Assemble the bowl: In a serving bowl, layer the cooked brown rice, sautéed veggie and bean mixture, and then top with the cooked eggs.
- Add toppings: Sprinkle shredded cheddar cheese, diced tomatoes, avocado, and fresh cilantro over the top. Add salsa if desired.
Notes
- For a vegan version, omit the eggs and cheese or substitute with tofu scramble and vegan cheese.
- You can substitute brown rice with quinoa or cauliflower rice for variation.
- Make the black beans from dry beans for better flavor and texture.
- Adjust the spiciness by adding jalapeños or hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
