Ingredients
Scale
- 2 large eggs
- 1 cup cooked rice (white or brown)
- ½ cup black beans, rinsed and drained
- ½ avocado, sliced
- ¼ cup fresh salsa or pico de gallo
- ¼ cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil or butter
- Salt and black pepper to taste
- Optional toppings: chopped cilantro, lime wedges, diced tomatoes, sautéed bell peppers, jalapeños, Greek yogurt
Instructions
- Prepare the Rice: Warm leftover cooked rice in a skillet with a drizzle of olive oil until fluffy.
- Heat the Beans: In a small saucepan, heat black beans over medium heat, season with salt and pepper, and mash slightly for a creamier texture if desired.
- Cook Vegetables: Sauté any vegetables such as bell peppers or corn in olive oil until softened, then set aside.
- Scramble the Eggs: Whisk eggs with a pinch of salt and pepper. In a skillet, heat butter or oil over medium heat and pour in the eggs. Stir gently until just set, keeping them soft and creamy.
- Assemble the Bowl: Add rice to the bottom of a serving bowl. Top with beans, scrambled eggs, and sautéed vegetables. Arrange avocado slices on top.
- Finish with Toppings: Add fresh salsa, shredded cheese, and any optional garnishes like cilantro, jalapeños, or lime juice. Serve immediately.
Notes
For a low-carb version, use cauliflower rice instead of regular rice.
To make it spicier, add jalapeños, hot sauce, or a spicier salsa.
For meal prep, keep eggs separate and scramble fresh before serving for best texture.
You can easily double the recipe to serve more people.
- Prep Time: 10
- Cook Time: 10