1 min read

Mexican breakfast bowls

In the spirit of that last practical intention from my previous post about 2015 intentions, here's a "recipe" of sorts that I came up with the week after Christmas when I was motivated to use up food we already had in the fridge and pantry. This was good discipline for me! It's not that we didn't have any food, there was plenty, but just not a combination of ingredients in my comfort zone. We frequently have cooked rice in the fridge, and the other ingredients are pantry or fridge staples (canned beans, eggs, etc.). I loved the mixture of flavors and textures, and how filling this meal is, whether you make it for breakfast, lunch or dinner.


serves 2

  • cooked brown rice (about 2 cups)
  • spoonful of coconut oil
  • 3 eggs
  • 1/2 can black beans
  • small tomato, washed and cubed
  • a lime
  • cumin
  • salt + pepper
  • 1/4 cup shredded sharp cheddar cheese
  • cilantro, torn


  1. If using leftover rice, warm in a pot on the stovetop with a generous spoonful of coconut oil. Alternatively, prepare brown rice according to directions on package and then stir in coconut oil. Set aside.
  2. Add black beans to a small skillet over medium heat. Add the juice of 1/2 the lime, salt and pepper, and a few dashes of cumin. Stir until beans are cooked and soft. Mashed cooked beans slightly. Set aside.
  3. Add another small spoonful of coconut oil to a hot skillet over medium heat. Crack eggs into skillet and scramble, until whites are just set and yolks are golden. (I prefer my scrambled eggs to have more definition between yolks and whites)
  4. Dividing each component into two portions, layer in bowls: rice, smashed black beans, and scrambled eggs. Top with cubed tomato, sharp cheddar cheese, and cilantro. Avocado slices on top would be really good too!


Get the latest posts delivered to your inbox