A hearty Tex-Mex inspired brunch bowl that deconstructs breakfast tacos, offering a protein-rich and customizable meal.
Breakfast Taco Bowl Recipe
Course: Brunch
Cuisine: Tex-Mex
Servings: 2
Ingredients
- 2 cups cooked quinoa, 1 can black beans (drained), 2 eggs (scrambled), 1/2 cup salsa, 1/4 cup shredded cheese, 1 avocado (sliced), 2 tbsp cilantro, Lime wedges
Instructions
1. Layer quinoa and black beans in bowls. 2. Top with scrambled eggs, salsa, and cheese. 3. Add avocado slices and cilantro. 4. Serve with lime wedges.
Add crumbled chorizo for extra flavor. Use cauliflower rice instead of quinoa for a low-carb option.
breakfast taco bowl, Tex-Mex brunch, high-protein