Kickstart your morning with these Mexican Black Bean Breakfast Bowls, a hearty and flavorful dish featuring spiced black beans, fresh spinach and cilantro, and an array of vibrant toppings like chili crunch sauce, toasted pumpkin seeds, and avocado. Rich in protein, fiber, and bold flavors, this bowl is both nourishing and satisfying. Customize it with your favorite egg style and cheese for a breakfast that’s as delicious as it is energizing.

Prep Time:20

Cook Time:16

Total Time:30

Servings: 4

Ingredients

Beans

2 15 ounce cans black beans rinsed and drained
½ Tablespoon Chorizo Spice Blend
⅛ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder

Greens

8 Cups fresh spinach
1 bunch cilantro leaves and tender stems only
2 medium green onions sliced
2 Tablespoons extra virgin olive oil
½ Tablespoon rice vinegar
¼ teaspoon garlic powder
½ teaspoon pepper
dash salt

Toppings

4 eggs cooked in desired manner
½ Cup shredded cheese good quality
4 Tablespoons Chili Crunch Sauce
4 Tablespoons toasted pumpkin seeds
½ Cup grape tomatoes quartered
1 avocado sliced
¼ Cup microgreens

Instructions

Make Beans: To medium saucepan, add all Beans ingredients. Lightly mash with potato masher or fork. Cover and Heat over medium low until steamy, stirring occasionally to prevent burning. Once heated, turn heat down to low to keep warm until remaining parts are ready.
While Beans are heating, make Sriracha Yogurt Sauce according to recipe linked in ingredients list. Set aside.
Make Greens: To a large salad bowl, add all Greens ingredients and toss to coat evenly. Set aside.
Prep Toppings: Make Chili Crunch Sauce, toast pumpkin seeds, slice veggies, cook eggs, shred cheese,

Notes

The spinach in this recipe can be switched out for arugula.
If you aren’t making the chili crunch sauce from scratch, carefully check ingredients for seed oils and fillers. My recipe only takes about 10 minutes and uses avocado oil.
To make this dish go together super quick in the morning, you can make the beans and prep toppings, other than eggs and avocado, the night before.

Preferred Ingredient List: Extra Virgin Olive Oil for non-heated uses: McEvoy Ranch Organic Olive Oils

Nutrition

Calories: 609kcal

Author: Emily Haygood

Mexican Black Bean Breakfast Bowls Nutrition Facts

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love These Mexican Black Bean Breakfast Bowls

They are an excellent source of protein (black beans, milk, cheese), healthy fat (avocado, extra virgin olive oil, avocado oil), and fiber (beans, pumpkin seeds, veggies).
This recipe follows so many of my Guiding Food Principles including the fact that it’s fun!
I enjoy using “non-traditional” breakfast ingredients and flavors.
The Chili Crunch Sauce adds so much yum!
There are a whopping 25 plant varieties in this recipe!
I love knowing I started my day with a serving of beans and greens.

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Mexican Black bean Breakfast Bowls