Mexican Vegan Breakfast Bowl with Avocado Salsa and Corn Tortillas

Allergens

N/A

Ingredients

• 1 cup brown rice
• 1 cup black beans
• 2 cups water
• 1 tbsp olive oil
• 2 cups diced tomatoes
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 6 corn tortillas
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine rice, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer until the rice is cooked through, about 35 40 minutes. Set aside.
2. In another saucepan, heat olive oil over medium heat. Add diced tomatoes, season with salt and pepper, and cook for 8 10 minutes until slightly softened.
3. In a food processor or blender, combine cooked tomatoes, avocado, lime juice, and cilantro. Blend until smooth, adding a bit of water if needed to reach your desired consistency. Season with salt and pepper.
4. Warm corn tortillas in a dry pan for about 30 seconds on each side or in the oven at 350°F (180°C) for 2 3 minutes until slightly crispy.
5. Assemble your breakfast bowls by layering cooked rice, black beans, and avocado salsa in each tortilla. Serve immediately.

Chef’s Insight

Experiment with different types of salsa or add hot sauce to suit your preferred spice level.

Notes

Serve with fresh fruit for a balanced meal.