Black Bean Breakfast Bowl Recipes
BLACK BEAN BREAKFAST BOWL
A quick breakfast if you're trying to avoid carbs.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes.
- Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute.
- Divide warmed black beans between two bowls.
- Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 46.6 g, Cholesterol 372 mg, Fat 38.8 g, Fiber 21.9 g, Protein 27.9 g, SaturatedFat 7.3 g, Sodium 1157.6 mg, Sugar 2.4 g
COSTA RICAN BREAKFAST BOWL (GALLO PINTO)
Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.
Provided by Darshana Thacker
Categories HarperCollins Breakfast Bean Rice Kale Avocado Lime Juice Bell Pepper Jalapeño Quick and Healthy Healthy Quick & Easy Vegetarian Vegan Wheat/Gluten-Free
Number Of Ingredients 12
Steps:
- Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if youre using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
- Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.
BURRITO BOWL WITH CHIPOTLE BLACK BEANS
This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks
Provided by Jennifer Joyce
Categories Lunch
Time 30m
Number Of Ingredients 14
Steps:
- Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
- Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.
Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
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- Wash and debone kale. Then, remove all moisture by patting dry with paper towel. Heat 2 tablespoons of olive oil in a skillet to medium/high heat. Add in kale and sauté for 2-3 minutes or until kale is slightly wilted. Season with garlic powder, salt, and pepper.
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