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rice and beans breakfast bowl

(2 ratings)
Gypsyrita avatar
Recipe by
Helene Lopes
@Gypsyrita
Yulee, FL

I pinched this from someone else but made it my own. We like this meal because it keeps us going until lunch time with no pick-me-ups in between. I have some red bowls that are narrow at the bottom and flare out at the top, that make for a good presentation. Although most of the time making this dish is in the prep, each one of the garnishes adds another layer of flavor to the dish.

(2 ratings)
yield 1 serving(s)
prep time 30 Min
method Microwave

Ingredients For rice and beans breakfast bowl

  • rice, cooked, your favorite
  • black beans, heated or not
  • 2 eggs, soft or over easy for each person
  • salsa, your favorite
  • sour cream, green onions, cilantro
  • grated cheddar, mexican or cojack cheese
  • corn or flour tortillas, warmed
  • lime wedges
  • 1
    jalapeño sliced thin
  • 1
    avocado, sliced or cubed

How To Make rice and beans breakfast bowl

  • 1
    Heat the rice and place in bottom of a bowl, top with the beans, followed by the eggs. Use salsa to dress it up and any garnishes that you like. I do not use salt all that often but this can be seasoned with Adobo, found in your grocery store. If not available, salt and pepper will do. Give it a squeeze of lime to brighten the flavors of the dish.
  • 2
    Serve with warm tortillas, butter and cinnamon (optional)
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