
Tex-Mex Breakfast Bowls
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