Name: Tex-Mex Breakfast Bowls with Pico de Gallo and Black Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 pint cherry or grape tomatoes, quartered; ¼ cup finely chopped white onion, about 1/4 small onion; ¼ cup chopped fresh cilantro; 1 tbsp lime juice, about 1/2 medium lime; ¼ tsp fine-grain sea salt; 1 tbsp olive oil; ½ cup finely chopped white onion, about 1/2 small onion; 2 tsp ground cumin; ½ tsp garlic powder, or 2 cloves garlic, pressed or minced; 2 cans black beans, rinsed and drained, 15 ounces each, or 3 cups cooked black beans; ½ cup water; ½ tsp fine-grain sea salt; Freshly ground black pepper, to taste; 1 tsp lime juice; 10 eggs; 3 tbsp cream or neutral-flavored milk of choice; ¼ tsp fine-grain sea salt; Freshly ground black pepper; 1 pinch red pepper flakes; 2 tsp olive oil; ½ cup grated Monterey Jack cheese or cheddar cheese, optional; 1 ripe avocado, thinly sliced; Your favorite salsa; Roasted breakfast potatoes, optional

Tex-Mex Breakfast Bowls with Pico de Gallo and Black Beans

A hearty and flavorful breakfast bowl packed with Tex-Mex favorites: fresh pico de gallo, creamy black beans, and fluffy scrambled eggs, topped with avocado. Perfect for breakfast or dinner!

Prep15 min

Cook20 min

Total35 min

DifficultyEasy

Servings4

These Tex-Mex breakfast bowls are a delicious way to start your day, combining all the bold flavors you love: tangy pico de gallo, savory black beans, and soft scrambled eggs. They're also hearty enough for a satisfying dinner.

Each bowl is a balanced meal with protein from the eggs and beans, healthy fats from the avocado, and fresh vegetables. You can easily customize them with your favorite salsa or add roasted potatoes for extra heartiness.

Method

To make the pico de gallo: In a small bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir well and set aside to marinate while you prepare the rest.
To cook the black beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 to 8 minutes.
Add the cumin and garlic (or garlic powder) and cook, stirring constantly, for about 30 seconds until fragrant.
Pour in the rinsed beans and water. Stir, cover, and let cook for 5 minutes.
Reduce the heat to low, remove the lid, and mash at least half of the beans with a potato masher or fork. Continue cooking uncovered, stirring often, for 3 more minutes.
Remove from heat and stir in the salt, pepper, and lime juice. Taste and adjust seasoning if needed. If the beans look dry, add a tiny splash of water. Cover and keep warm until serving.
To cook the eggs: In a medium bowl, whisk the eggs with the cream or milk, salt, pepper, and red pepper flakes.
In a 10-inch non-stick or well-seasoned cast iron skillet, warm the olive oil over medium heat until shimmering. Swirl to coat the pan evenly.
Give the egg mixture a final whisk and pour it into the skillet. Scramble gently, pushing the eggs around, until they are about 90% set. Remove from heat and stir in the cheese, if using.
To assemble: Divide the beans and scrambled eggs among 4 bowls. Stir the pico de gallo again and spoon it over the bowls using a slotted spoon, leaving the watery tomato juice behind.
Top each bowl with avocado slices and serve with salsa and optional roasted potatoes on the side.

💡 Tips

For a spicier kick, add extra red pepper flakes or a dash of hot sauce to the eggs.
Make the pico de gallo and beans ahead of time and store in the fridge for up to 3 days.
If you don't have Monterey Jack, use cheddar or a Mexican blend cheese.

Inspired by a recipe from Cookie and Kate

Tex-Mex Breakfast Bowls with Pico de Gallo and Black Beans

Ingredients

Pico de gallo

Black beans

Scrambled eggs

For serving

Method

💡 Tips

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