Description

A hearty Southwest breakfast burrito bowl made with fluffy scrambled eggs, black beans, corn, and fresh vegetables, topped with creamy avocado and salsa for a colorful and satisfying start to the day.

Ingredients

4 large eggs

1 cup black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 bell pepper, diced

1 small onion, diced

1 avocado, diced

1/2 cup salsa

1/2 teaspoon cumin

1/2 teaspoon paprika

Salt and black pepper, to taste

Fresh cilantro, for garnish

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Instructions

Heat a skillet over medium heat and sauté the diced onion and bell pepper until soft and fragrant, about 4–5 minutes.
In a bowl, whisk the eggs with cumin, paprika, salt, and pepper.
Pour the seasoned eggs into the skillet with the vegetables and gently scramble.
When the eggs begin to set, stir in the black beans and corn.
Cook until the eggs are fully set and the beans and corn are heated through.
Divide the mixture between two bowls.
Top with diced avocado, salsa, and fresh cilantro before serving.

Notes

Add jalapeños for extra heat.

Serve with warm tortillas to turn it into a traditional burrito.

Add shredded cheese or sour cream for extra richness.

Store egg mixture separately from toppings for best freshness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Southwestern

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 480mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 9g
Protein: 20g
Cholesterol: 370mg