Tex-Mex Breakfast Bowl

Time :30

Yield :2 servings

Recipe Background

The Tex-Mex Breakfast Bowl gets you ready to blaze the trails ahead with a taste of fiery confidence! Its distinctly southwestern flavors, including savory pinto beans and chili powder, combine with hearty breakfast staples like eggs and the caramel notes of sweet potatoes. With avocado slices, cilantro, pico de gallo, and hot sauce as optional garnishes, you can customize your breakfast bowl to match your morning cravings. You can even get this meal on the table in just 30 minutes or less. Let the Tex-Mex Breakfast Bowl get you fired up for an amazing day!

Ingredients

For the bowls:

2 tablespoons olive oil divided
1 medium sweet potato finely diced
1 small onion finely diced
1/4 teaspoon chili powder
salt to taste
pepper to taste
1 (15-ounce) can pinto beans Southwestern-style
2 eggs

Optional, for serving:

2/3 cup pico de gallo
1/2 avocado sliced
cilantro leaves to taste
hot sauce to taste
lime wedges to taste

Directions

In a medium-sized skillet over medium heat, add 1 tablespoon of the olive oil.
Once the oil is shimmering, add the sweet potatoes and the onions.
Season the sweet potato mixture with the chili powder, the salt, and the pepper.
Cook, stirring occasionally, until the potatoes soften and the onions begin to caramelize, about 10-15 minutes. Alternatively, you can roast the mixture in the oven at 400 degrees F until the sweet potatoes are tender, about 20 minutes.
Once the sweet potatoes are tender and the onions have started to caramelize, divide the mixture evenly into two bowls.
Using the same skillet, heat the Southwestern-style pinto beans over medium heat.
Once the beans are heated, evenly divide them into the two bowls.
Wipe the skillet down, then heat the remaining olive oil over medium heat. Cook the eggs in your preferred style.
Top each bowl with 1 of the eggs.
Serve immediately with your favorite toppings.