Vegetarian Breakfast Burrito Bowls
These satisfying vegetarian breakfast burrito bowls are packed with scrambled eggs, black beans, and a fresh salsa, perfect for a hearty start to your day.
15 min
Prep
20 min
Cook
4
Serves
450
Calories
Macros · per serving
20g protein
45g carbs
22g fat
Ingredients
For 4 servings
- 8 eggs
- 1 can black beans
- 2 tablespoon olive oil
- 1 red bell pepper
- 1 onion
- 2 tomato
- 1 avocado
- salt — to taste
- black pepper — to taste
- 1/4 cup cilantro
- 1 lime
- 2 cup tortilla chips
Instructions
- 1
Rinse and drain the black beans and set aside.
- 2
Dice the red bell pepper and onion.
- 3
Heat 1 tablespoon of olive oil in a pan over medium heat, add the diced bell pepper and onion, cooking until softened, about 5 minutes.
- 4
Meanwhile, chop the tomatoes and cilantro, and dice the avocado. Combine in a bowl with lime juice, salt, and pepper to taste to make the salsa.
- 5
In a separate pan, heat the remaining tablespoon of olive oil over medium heat.
- 6
Beat the eggs in a bowl and season with salt and pepper.
- 7
Pour the eggs into the pan and gently scramble them until cooked through, about 4-5 minutes.
- 8
To serve, divide the black beans and scrambled eggs among four bowls.
- 9
Top with the prepared salsa, avocado, and a handful of tortilla chips per bowl.
Cook it this week.
NeatEat plans Vegetarian Breakfast Burrito Bowls — and the rest of your week — around your budget, groceries included.