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Southwest Breakfast Burrito Bowl

A colorful, gluten-free breakfast bowl with scrambled eggs, black beans, corn, avocado, and cheese, perfect for healthy mornings or meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Breakfast, Brunch
Cuisine: American, Southwestern
Calories: 320

Ingredients
  

Southwest Breakfast Burrito Bowl
  • 4 large eggs
  • 1/4 cup milk or cream
  • 1/2 cup black beans cooked or canned, drained and rinsed
  • 1/2 cup corn kernels fresh, canned, or frozen
  • 1/2 cup cherry tomatoes diced
  • 1/2 avocado sliced
  • 1/4 cup shredded cheddar cheese
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil or cooking spray
  • Optional garnish cilantro, hot sauce, or salsa

Equipment

  • Skillet
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Wash and dice vegetables. Drain and rinse black beans. Slice avocado and set aside.
  2. Whisk eggs with milk or cream, salt, pepper, smoked paprika, and cumin.
  3. Heat olive oil in a skillet over medium heat and scramble eggs until soft.
  4. Lightly sauté corn and cherry tomatoes for 2–3 minutes until warmed.
  5. Divide scrambled eggs into bowls, top with black beans, sautéed vegetables, avocado, and cheese.
  6. Garnish with cilantro or salsa and serve immediately.

Notes

Prepare ingredients ahead for faster weekday breakfasts. Serve warm for best flavor.