Flavorful Loaded Breakfast Burrito Bowl with Chorizo
A quick and protein-packed breakfast bowl featuring spicy Mexican-style chorizo, tender scrambled eggs, creamy avocado, and fresh veggies, perfect for busy mornings or lazy weekend brunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces Mexican-style chorizo, casing removed and crumbled
- 4 large eggs, beaten lightly
- 2 cups cooked white or brown rice (day-old preferred)
- 1 cup canned black beans, rinsed and drained
- 1 ripe avocado, diced
- 1 medium red or green bell pepper, diced
- ½ small yellow onion, finely chopped
- 2 tablespoons fresh cilantro, chopped (optional)
- ½ cup cherry tomatoes, halved
- Juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Pinch of salt and black pepper
- 1 tablespoon olive oil
- Optional toppings: shredded cheddar or Monterey Jack cheese, hot sauce, sour cream or Greek yogurt
Instructions
- Dice the bell pepper, onion, cherry tomatoes, and avocado. Chop the cilantro and set aside. Rinse and drain the black beans. If cooking rice fresh, start it first.
- Heat olive oil in a skillet over medium heat. Add crumbled chorizo and cook for 5-7 minutes until browned and slightly crispy at the edges. Stir occasionally. Remove chorizo and set aside, leaving fat in skillet.
- In the same skillet, add diced onion and bell pepper. Sauté for 4-5 minutes until softened and fragrant. Season with cumin, smoked paprika, salt, and pepper.
- Lower heat to medium-low. Pour beaten eggs into skillet with veggies and gently scramble until just set but still moist, about 3 minutes. Avoid overcooking.
- In a large bowl, combine cooked rice, black beans, sautéed veggies with eggs, and chorizo. Fold gently to mix evenly.
- Top the bowl with diced avocado, cherry tomatoes, and chopped cilantro. Squeeze fresh lime juice over the top.
- Add optional toppings such as shredded cheese, hot sauce, or sour cream/Greek yogurt if desired.
Notes
Use day-old rice for better texture or spread freshly cooked rice on a baking sheet to cool. Cook chorizo on medium heat for crispy edges but juicy inside. Scramble eggs gently on low heat to keep them tender. Add lime juice and avocado to balance flavors. Store leftovers in airtight container for up to 2 days; add avocado fresh when serving again.
Nutrition
- Serving Size: 1 bowl (half of reci
- Calories: 520
- Fat: 30
- Carbohydrates: 35
- Fiber: 8
- Protein: 28
Keywords: breakfast bowl, chorizo, avocado, protein-packed breakfast, quick breakfast, Mexican breakfast, healthy breakfast, burrito bowl