Mouthwatering Tex-Mex Breakfast Burrito Bowl with Black Beans, Chorizo, and Avocado

Allergens

Eggs, Dairy (Sour cream)

Ingredients

• 4 large eggs
• 1 cup cooked black beans
• 2 links Mexican chorizo, casing removed
• 2 cups cooked white rice
• 2 ripe avocados, sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• 1 red bell pepper
• 1 lime
• 2 large flour tortillas, for optional burrito wrappers

Instructions

1. Heat a non stick skillet over medium heat. Crack the eggs into a bowl, whisk them lightly, and pour into the skillet. Cook until desired firmness is achieved. Set aside.
2. In another non stick skillet, cook the chorizo over medium heat until browned and crumbly. Remove from pan and drain excess fat.
3. Assemble the burrito bowls by layering cooked rice in two serving bowls. Top with black beans, cooked chorizo, eggs, avocado slices, and shredded cheddar cheese. Drizzle with sour cream and garnish with chopped fresh cilantro.
4. For the optional burritos, place a portion of each ingredient onto the center of each tortilla, fold in the sides, then roll up tightly. Slice in half before serving.

Chef’s Insight

Use a microplane zester to get the perfect shred size for your cheddar cheese.

Notes

Feel free to add or substitute ingredients according to your preferences, such as adding salsa or black olives for extra flavor and texture.