Mexican breakfast bowl

Ingredients: – 1 cup cooked quinoa or rice – 1/2 cup black beans, drained and rinsed – 1/2 cup diced tomatoe – 1/4 cup diced red onion – 1/4 cup diced bell peppers (any color)

– 1 avocado, sliced – 2 egg – 1 tablespoon olive oil – Salt and pepper, to taste – Optional toppings: salsa, chopped cilantro, sliced jalapeños, shredded cheese, sour cream

Heat olive oil in a skillet over medium heat. Add diced onions and bell peppers, and cook until softened, about 3-4 minutes.

Add black beans and corn to the skillet, and cook for an additional 2-3 minutes, until heated through. Season with salt and pepper to taste.

In a separate non-stick skillet, fry or scramble the eggs to your desired doneness.  Add diced tomatoes and sliced avocado on top of the beans and veggies.

Assemble your breakfast bowl by dividing the cooked quinoa or rice among serving bowls. Top with the black bean and vegetable mixture.

Place the cooked eggs on top of the bowl.  Garnish with your choice of optional toppings, such as salsa, chopped cilantro, sliced jalapeños, shredded cheese, or sour cream.

Serve immediately and enjoy your hearty and flavorful Mexican breakfast bowl!