Tex-Mex Breakfast Bowls

Serves: 4 Save

Ingredients (24)

  • 1 pint cherry or grape tomatoes, quartered
  • 1/4 cup finely chopped white onion (about 1/4 small onion)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice (about 1/2 medium lime)
  • 1/4 teaspoon fine-grain sea salt
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped white onion (about 1/2 small onion)
  • 2 teaspoons Frontier Co-op ground cumin
  • 1/2 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
  • 1/2 cup water
  • 1/2 teaspoon fine-grain sea salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon lime juice
  • 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
  • 1 ripe avocado, thinly sliced
  • Your favorite salsa
  • Roasted breakfast potatoes, optional

Directions

Learn how to make this recipe at Cookie and Kate