I’ve been on a nutrition research kick lately. In my “free” time, I’ve been researching diets for cancer prevention, hormonal imbalances, adrenal support, and so on. You really don’t want to see how many tabs this girl can open when she’s on the hunt for valid resources. They would make you dizzy.
As always, the answer to all ailments is more dark, leafy greens, veggies and fruit, healthy whole grains and fats, and less processed foods. Cookbook production has taken a toll on me, so I’ve been taking extra care to make every meal count toward those objectives. I have even traded a homemade muffin for a green smoothie on a couple of mornings. Who am I?!
For my contribution to Frontier Co-op’s #cookwithpurpose campaign this month, I’m sharing a vibrant breakfast bowl that is as nutritious as it is delicious. It starts with a base of vitamin-packed, protein-rich eggs, and black beans, which are full of fiber and powerful phytonutrients. Frontier’s red pepper flakes add little bursts of spice to the eggs, and their earthy cumin and garlic powder make the beans irresistible.
Lycopene-rich cherry tomato pico de gallo goes on top, complete with detoxifying cilantro, and some sliced avocado for healthy fat. This is a hearty breakfast (or dinner) that will keep you and your loved ones happy and well-fueled for hours.
Tex-Mex Breakfast Bowls
- Author:
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 bowls 1x
- Category: Breakfast
- Cuisine: Mexican
Hearty breakfast bowls featuring your favorite Tex-Mex flavors, including fresh pico de gallo, black beans and avocado. This meal is great for dinner, too! Recipe yields 4 bowls.
Ingredients
Pico de gallo
- 1 pint cherry or grape tomatoes, quartered
- ¼ cup finely chopped white onion (about ¼ small onion)
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice (about ½ medium lime)
- ¼ teaspoon fine-grain sea salt
Refried black beans
- 1 tablespoon olive oil
- ½ cup finely chopped white onion (about ½ small onion)
- 2 teaspoons Frontier Co-op ground cumin
- ½ teaspoon Frontier Co-op garlic powder or 2 cloves garlic, pressed or minced
- 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
- ½ cup water
- ½ teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon lime juice
Scrambled eggs
- 10 eggs
- 3 tablespoons cream or neutral-flavored milk of choice
- ¼ teaspoon fine-grain sea salt
- Freshly ground black pepper
- Pinch of Frontier Co-op red pepper flakes
- 2 teaspoons olive oil
- ½ cup grated Monterey Jack cheese or cheddar cheese, optional
Everything else
- 1 ripe avocado, thinly sliced
- Your favorite salsa
- Roasted breakfast potatoes, optional
Instructions
- To make the pico de gallo: In a small mixing bowl, combine all of the ingredients. Stir to combine, and set the pico de gallo aside to marinate while you make the remaining components.
- To cook the black beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the chopped onion and a sprinkle of salt. Cook, stirring occasionally, until the onion has softened and is turning translucent, about 5 to 8 minutes. Add the cumin and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low, remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove the saucepan from the heat and stir in the salt, pepper and lime juice. Taste and add more salt, pepper, lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
- To cook the eggs: In a medium mixing bowl, scramble the eggs with the cream or milk, salt, a few twists of freshly ground black pepper and a pinch of red pepper flakes. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat until shimmering. Swirl the pan so it’s evenly coated with oil. Whisk your egg mixture one last time and pour it into the skillet.
- Scramble the eggs by pushing the mixture around until it’s about 90 percent set. Remove the pan from the heat, and stir in the cheese, if using.
- To assemble the bowls, divide the beans and scrambled eggs evenly into 4 bowls. Stir the pico de gallo again, and use a slotted spoon or fork to divide the pico de gallo into the bowls, leaving the watery tomato juice in the bowl. Top each bowl with a few slices of thinly sliced avocado, and serve with your favorite salsa, and optional roasted potatoes on the side.
Notes
Make it dairy free: Use neutral-flavored non-dairy milk (like unsweetened/unflavored almond milk) and skip the cheese.
▸ Nutrition Information
This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Aimee @ Food Banjo
I honestly never thought about adding additional seasonings to black beans. It’s such a great idea!
Kate
Oh man, cumin, garlic and lime make black beans taste amazing! Hope you’ll get that a try soon.
Sadiya
Wow, I’m making this for breakfast this week! Looks delish and the I love the way all the colors pop.
Kate
Thanks, Sadiya! I hope you love it!
Kari
That looks super delicious!
Karen @ Seasonal Cravings
Such a bright and healthy breakfast! Thanks for the new idea. Breakfast can get really boring.
Kate
Thanks, Karen! You’re right, it’s always fun to change it up. :)
Meggan Newland
I can’t wait to make these. Tomorrow…
Cassie
YUMMY yum yum! I’m always curious as to what diet changes you can make to cure certain diseases and to provide many natural ailments to diseases! I bet that this would be a tasty immunity powerhouse!
Marie-Eve
Hi Kate!
I just want to say that I love what you do! Your recipes are delicious, your cooking style is inspiring and your pics are just fabulous. Please keep up the good work!
Thank you.
Marie-Eve
Celeste|The Whole Serving
I know what I’m having for breakfast. My daughter has been on an egg kick lately so I think I’ll make these, she said she’s tired of the ordinary and wants to eat something different. This is definitely different from what she normally eats, I think she love it.
Jerie Bolin
I love every recipe I’ve ever tried from your site! Any plans for a cookbook? I’d totally buy it.
Jo Carter
We made this for breakfast (both of us love savory over sweet!) and holy cow, absolutely delicious!
★★★★★
Jess
Hi I love your recipes! Is it possible to get the calorie count on any of them?
Katharina
Looks delicious – have to try this for an early lunch this week!
★★★★★
Heghineh
Awesome !
Thanks for sharing this
Claudia
Hi, Kate!
Just wanted to say it is great to see another website looking for nutritious, cancer prevention, hormonal imbalances, etc. recipes. I am on the same research for my menus at home. I’m being treated for hormonal imbalance now and appreciate all the new ideas out there. LOVE your recipes! I will be making this one soon. So in need of new breakfast ideas!
Allyson
I’d definitely eat this for dinner, and I’ll absolutely have to try it for breakfast as well. It looks like food that leaves you glowing.
Sarah
Perfect recovery dinner after many miles on the bike over the weekend!
★★★★
Allie
This looks delish, I love a filling/healthy breakfast bowl!
Emma {Emma's Little Kitchen}
Breakfast perfection! Love this Kate x
Jana McGinnis
I’ve been on your site numerous times because we love the recipes and useful info on whole foods. I didn’t realize that you’re from KC until yesterday…..(we live north of the river near Zona)!
Thank you so much for your amazing blog. Love it!!
Kate
Thanks for saying hi, Jana! Glad to know you’re reading. :)
Haylee Shalaby
Wow! This was amazing! I made a few minor changes, like adding a touch of light sour cream to the beans, but it was delicious and really satisfying. I made this for dinner with blueberry muffins and my family wants me to make it again!
Andy Herring
Have you tried swapping out the egg for scrambled Tofu to make this a Vegan option?
Kate
I haven’t, but if you enjoy scrambled tofu I bet it would work well!
Jim Willeford
An ex Texan, yes there is such a thing, your comments and Huevos Raneras recipes are an inspiration!
Kate
Thank you, Jim! That means a lot. :)
Jodi
I was thinking this would work well with polenta (sliced, or soft) in place of cooked potatoes, too! Sounds yummy.
Kate
Oh, that’s a great idea. I’ll have to try it with the polenta!
Jenn
We’re making this right now and it all smells divine! Had to use garlic and onion powder because we are short on time but it’s looks great. :)
★★★★★
Kate
I hope they turned out well, Jenn!
Eloise
This looks amazing! Any idea if the pico de gallo and refried black beans will keep well in the fridge? Busy student looking for some easy (but yummy) grab and go breakfasts
Kate
Hi Eloise! The beans definitely keep well. Tomatoes can get mushy in the fridge over time. You might just skip the pico de gallo and add your favorite red salsa, to taste. That would be easier and quicker, too!
chinny
Love the look of the meal
Maura
Making this for dinner tonight! Already have the pico marinating :) Thanks for the idea, Kate!
Kate
How did it go for you, Maura?
Ananya Bhasin
Can we keep Pico de gallo in the refrigerator for 2-3 days?
Thanks
Ananya
Kate
Great question. Yes, absolutely!
Rinku
Hi,
I have been trying your recipes for long, especially salads. Thankyou for the amazing recipes. I want to try the above one too. Is there any substitution for eggs? or can I skip it while making it?
Thanks,
Rinku
★★★★★
Kate
Hi Rinku, you could certainly skip the eggs for a delicious bean-based bowl. You might even want to double the bean ingredients. Hope you enjoy it!
Joyce
Simply the BEST Sunday breakfast! My son asks me to make this every Sunday and I don’t hesitate. Thank you Kate for this and all of your wonderful recipes!
Joyce
★★★★★
Kate
I love that! How fun to have a routine and one you know your son will love. I appreciate the review, Joyce.
Sue808
This recipe was delicious. I didn’t even miss the cheese!
★★★★★
Karen
You nailed the beans, awesome! I added just a bit of Chile seeds as well. Overall a great success.
★★★★★
Veronica
This has become a staple in our house. I made it today for the sixth or seventh time and realized I should probably comment and let you know how much we love this breakfast bowl! So delicious! :)
★★★★★