Tex-Mex Breakfast Bowls
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Cookie and Kate · by Cookie and Kate★ 4.9

Tex-Mex Breakfast Bowls

NUTRITION · PER SERVING35M COOK
CAL 31%·PRO 68%
CARBS 60G38% OF CAL
18G FIBER33G OTHER8G TOTAL SUGAR
FAT 30G43% OF CAL
7G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Tex-Mex breakfast or dinner bowl with scrambled eggs, black beans, roasted potatoes, and fresh pico de gallo, topped with avocado, cheese, and salsa. It's filling and flavorful, built around bold Mexican seasonings and fresh ingredients.

mainmexicanbowleggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pint cherry or grape tomatoes, quartered
  • 1/4 cup finely chopped white onion (about 1/4 small onion)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice (about 1/2 medium lime)
  • 1/4 teaspoon fine-grain sea salt
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped white onion (about 1/2 small onion)
  • 2 teaspoons Frontier Co-op ground cumin
  • 1/2 teaspoon Frontier Co-op garlic powder or 2 cloves garlic, pressed or minced
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 1/2 cup water
  • 1/2 teaspoon fine-grain sea salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon lime juice
  • 10 eggs
  • 3 tablespoons cream or neutral-flavored milk of choice
  • ¼ teaspoon fine-grain sea salt
  • Freshly ground black pepper
  • Pinch of Frontier Co-op red pepper flakes
  • 2 teaspoons olive oil
  • ½ cup grated Monterey Jack cheese or cheddar cheese, optional
  • 1 ripe avocado, thinly sliced
  • Your favorite salsa
  • Roasted breakfast potatoes, optional
PREP
15M
SODIUM
1644MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.