Breakfast Burrito Bowl with Quinoa and Black Beans Recipe

When it comes to reinventing breakfast, the breakfast burrito bowl with quinoa and black beans has become a favorite in our household. This delightful dish brings together a wonderful medley of flavors, textures, and nutritional benefits that are perfect for starting the day off right. My family, known for being discerning eaters, was instantly enamored with the vibrant colors and the hearty, satisfying taste of this meal. The first time I prepared it, I was unsure how the combination of ingredients would be received, but the empty bowls and requests for seconds were a clear testament to its success.

Ingredients

The beauty of the breakfast burrito bowl lies in its simplicity and the use of fresh ingredients that come together to create something truly special. Here’s what you’ll need:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 large eggs
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• Lime wedges, for serving
• Optional toppings: shredded cheese, salsa, sour cream

Instructions

This recipe is straightforward and perfect for a busy morning. Here’s how to make it:

1. Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until they are tender and fragrant, about 5 minutes.
3. Add the drained black beans, cumin, and chili powder to the skillet. Stir to combine, cooking for an additional 2-3 minutes to allow the flavors to meld. Season with salt and pepper to taste.
4. In a separate non-stick pan, scramble the eggs to your liking. Once cooked, set aside.
5. To assemble the bowls, start with a base of cooked quinoa, then layer on the black bean mixture and scrambled eggs. Top with sliced avocado, cherry tomatoes, and a sprinkle of fresh cilantro.
6. Serve with lime wedges and any additional toppings you desire, such as shredded cheese, salsa, or a dollop of sour cream.

Nutrition Facts

This recipe makes four servings. Each serving is approximately 350 calories, making it a balanced and nutrient-rich breakfast option.

Preparation Time

One of the many advantages of this breakfast burrito bowl is its quick preparation time. From start to finish, you can have this delicious meal ready in about 30 minutes, making it ideal for those hectic mornings when time is of the essence.

How to Serve

To fully enjoy this breakfast burrito bowl, consider the following serving suggestions:

• Serve hot and fresh for the best flavor.
• Add a dollop of sour cream or Greek yogurt for creaminess.
• Top with shredded cheese for extra richness.
• Pair with a fresh fruit salad for a complete meal.
• Enjoy with a side of tortilla chips for a crunchy texture.

Additional Tips

For those looking to enhance their cooking experience, here are five tips to elevate this dish:

• Pre-rinse Quinoa: Always rinse quinoa before cooking to remove its natural coating, saponin, which can be bitter.
• Use Fresh Ingredients: Opt for fresh vegetables and herbs for a more vibrant flavor.
• Customize Spice Levels: Adjust the cumin and chili powder to your taste preference, adding more for a spicier kick.
• Batch Cook: Prepare a larger batch of quinoa and beans to use throughout the week for quick meal prep.
• Experiment with Toppings: Try different toppings like pickled jalapeños or hot sauce to change up the flavor profile.

FAQ Section

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with other grains such as brown rice, bulgur, or farro depending on your preference.

How can I make this dish vegan?

Simply omit the eggs and replace them with tofu scramble or additional black beans to maintain protein content.

What can I do if I don’t like cilantro?

If cilantro isn’t your favorite, try substituting with parsley or chives for a different herbaceous note.

How long can leftovers be kept?

This dish can be stored in the refrigerator for up to 3 days. Make sure to keep the ingredients in separate containers for freshness.

Is it possible to prepare this meal in advance?

Absolutely! You can prepare all components in advance and store them separately, then assemble just before serving for a quick meal.