Burrito Egg Bowls

I’m a huge fan of these Burrito Egg Bowls for a really easy midweek meal, whether that’s first thing or after work.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 1 pack microwave rice
• ½ cup black beans, drained and rinsed
• ½ tsp ground cumin
• ½ tsp chilli powder
• 4 large eggs
• 1 tbsp olive oil or butter
• ½ cup grated cheddar or Monterey Jack cheese
• 1 small avocado, diced
• ½ cup pico de gallo or salsa
• ¼ cup sour cream or Greek yogurt
• ¼ cup fresh coriander, chopped
• 1 small jalapeño, sliced
• 1 lime, wedges

Instructions

1. In a pan over medium heat, warm the black beans.
2. Stir in ground cumin, chilli powder, salt, and pepper.
3. Microwave the rice.
4. Add the cooked rice and mix until evenly combined. Set aside.
5. In a bowl, whisk the eggs, salt, and pepper.
6. Heat olive oil or butter in a pan over medium heat.
7. Pour in the eggs and cook, stirring frequently, until soft and fluffy, about 2-3 minutes.
8. Divide the seasoned rice and bean mixture between two bowls.
9. Top each bowl with scrambled eggs, grated cheese, and avocado.
10. Add pico de gallo or salsa, a dollop of sour cream, and fresh coriander.
11. Garnish with jalapeño slices and lime wedges.

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