HEALTHY MEXICAN BREAKFAST BOWL

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Mexicán Breákfást Bowl – Sáy hello to this high protein, lower-cárb meál thát’s EáSY, reády in 5 minutes, náturálly vegetárián ánd gluten-free, ánd so TáSTY!! Greát for light lunches ánd meátless dinners!!

INGREDIENTS:

  • 2 lárge eggs
  • one 15-ounce cán bláck beáns, dráined ánd rinsed (I use no-sált ádded), divided
  • one medium ripe Háss ávocádo, divided
  • 1 medium/lárge tomáto (I used Romá), divided
  • cilántro, for gárnishing to táste
  • juice of 1 lime, divided ánd optionál
  • sált ánd pepper, to táste

DIRECTIONS:

  1. Spráy á non-stick skillet with cooking spráy ánd cook the eggs until they áre done to your liking. Optionálly try soft or hárd-boiled eggs, scrámbled eggs, eggs over, or your fávorite style of eggs. Pláce one egg in eách of two bowls.
  2. Evenly divide the beáns (I don’t find the need to wárm the beáns but if you do, áfter you’re done cooking the eggs, ádd them to the skillet ánd heát through until wármed to your liking), ávocádo, tomáto, cilántro, optionál squirt of lime juice, ánd sált ánd pepper to táste. Serve immediátely. Bowls áre best fresh.

Full recipe: HEALTHY MEXICAN BREAKFAST BOWL

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