How to Make a Delicious Mexican Breakfast Burrito Bowl
If you’re looking for a quick, healthy, and flavorful way to start your day, let me introduce you to the Mexican Breakfast Burrito Bowl! It’s a vibrant combination of wholesome ingredients that will fuel your morning and satisfy your taste buds. Packed with protein, fiber, and plenty of fresh flavors, this dish is perfect for breakfast or even as a brunch option. Plus, it’s super easy to make!
Here’s how you can whip up this tasty bowl in no time.
What You’ll Need:
- 1 cup quinoa: This nutrient-packed grain serves as the hearty base of your bowl. It’s gluten-free, high in protein, and has a slightly nutty flavor that pairs beautifully with the other ingredients.
- 2 scrambled eggs: Eggs are a breakfast classic, providing protein and a fluffy texture that complements the dish.
- 1/4 cup black beans: These are rich in fiber and add a delightful creaminess to the bowl.
- 1/4 cup corn: Sweet and juicy, corn adds a pop of color and natural sweetness to balance the savory elements.
- 1/4 cup avocado: Creamy and rich, avocado is the perfect topping for a Mexican-inspired dish.
- Salsa: Whether you like it mild or spicy, salsa ties all the flavors together with its zesty kick.
Step-by-Step Instructions
- Cook the Quinoa
Start by rinsing 1 cup of quinoa under cold water to remove any bitterness. In a medium-sized pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed. Fluff it with a fork once it’s done. - Scramble the Eggs
While the quinoa cooks, crack two eggs into a bowl and whisk them together. Heat a non-stick skillet over medium heat and add a small amount of oil or butter. Pour in the eggs and gently stir them as they cook until they’re soft and fluffy. Season with a pinch of salt if desired. - Prepare Your Toppings
Drain and rinse 1/4 cup of black beans if using canned beans. Warm them up in a small pan or microwave if you prefer them hot. If you’re using frozen corn, heat it according to the package instructions. Slice your avocado into cubes or thin slices. - Assemble Your Burrito Bowl
In a bowl, layer your cooked quinoa as the base. Add the scrambled eggs on top, followed by the black beans, corn, and avocado. Spoon your favorite salsa over everything for that final burst of flavor. - Optional Add-Ons
Want to take your bowl to the next level? Sprinkle some shredded cheese, chopped cilantro, or a squeeze of lime juice on top. You can even add a dollop of sour cream or Greek yogurt if you’re feeling indulgent.
Why You’ll Love This Dish
The Mexican Breakfast Burrito Bowl is not only delicious but also incredibly versatile. You can easily customize it based on what you have in your kitchen or your personal preferences. Swap out quinoa for rice or cauliflower rice if you’d like. Add some diced tomatoes or bell peppers for extra veggies. Craving more spice? Toss in some jalapeños or hot sauce!
This dish is also great for meal prep. Simply cook larger batches of quinoa, scramble extra eggs, and portion everything into containers for an easy grab-and-go breakfast throughout the week.
A Healthy Start to Your Day
With its balance of protein, healthy fats, and complex carbs, this burrito bowl will keep you full and energized all morning long. Plus, it’s packed with nutrients like fiber from the black beans, vitamins from the avocado and corn, and antioxidants from the salsa.
So next time you’re craving something hearty yet wholesome for breakfast, give this Mexican Breakfast Burrito Bowl a try. It’s simple to make, bursting with flavor, and guaranteed to brighten your morning!
Enjoy! 🌞
Mexican Breakfast Burrito Bowl
Mexican-Inspired Buddha Bowls: Breakfast Burrito Buddha Bowl Recipe
Ingredients:
1 cup quinoa, 2 scrambled eggs, 1/4 cup black beans, 1/4 cup corn, 1/4 cup avocado, salsa
Instructions:
Cook quinoa. Top with scrambled eggs, black beans, corn, avocado, and salsa.
