Tex-Mex Breakfast Bowl


Posted: October 20

Time: 30 minutes

Yield: 2 servings

recipe image

The Tex-Mex Breakfast Bowl gets you ready to blaze the trails ahead with a taste of fiery confidence! Its distinctly southwestern flavors, including savory pinto beans and chili powder, combine with hearty breakfast staples like eggs and the caramel notes of sweet potatoes. With avocado slices, cilantro, pico de gallo, and hot sauce as optional garnishes, you can customize your breakfast bowl to match your morning cravings. You can even get this meal on the table in just 30 minutes or less. Let the Tex-Mex Breakfast Bowl get you fired up for an amazing day!


Ingredients

• 2 tablespoons olive oil, divided • 1 small onion, diced small • 1 medium sweet potato, diced small • salt and pepper, to taste • 1/4 teaspoon chili powder • 1 can pinto beans, southwestern-style • 2 eggs • 2/3 cup pico de gallo, for serving (optional) • 1/2 avocado, sliced, for serving (optional) • cilantro, for serving (optional) • hot sauce, for serving (optional) • lime wedges, for serving (optional)

Directions

Step 1

In a medium-sized skillet, over medium heat, add 1 tablespoon of olive oil. Then, add in the sweet potatoes and onions. Season with chili powder, salt, and pepper.

Step 2

Cook, occasionally stirring, for 10-15 minutes or until the potatoes soften and the onions begin to caramelize. Alternatively, you can roast the mixture in the oven for 20 minutes at 400 degrees F, until the sweet potatoes are tender.

Step 3

Once the sweet potatoes are tender and the onions have begun to caramelize, divide the mixture evenly into two bowls.

Step 4

Using the same skillet, heat the southwestern-style pinto beans over medium heat. Then evenly divide the beans into the two bowls containing the sweet potato and onion mixture.

Step 5

Wipe the skillet down, then heat the remaining olive oil over medium heat. Cook the two eggs sunny-side-up, or in your preferred style.

Step 6

Top each bowl off with one egg and garnish, if desired, with pico de gallo, fresh cilantro, and avocado slices.

Step 7

Squeeze the lime wedges over the bowls and add hot sauce, if using. Serve immediately.


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