Print

Savory Breakfast Burrito Bowl with Chorizo and Avocado

savory breakfast burrito bowl - featured image
Print Recipe

A hearty and fresh breakfast bowl combining crispy chorizo, creamy avocado, black beans, rice, and eggs, finished with fresh lime and cilantro for a perfect morning meal.

Ingredients

Scale
  • 8 ounces fresh Mexican chorizo, casing removed
  • 1 cup long-grain white rice, cooked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 ripe avocado, sliced just before serving
  • 4 large eggs, cooked (fried or scrambled)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, diced (or handful of cherry tomatoes, halved)
  • Small bunch cilantro, chopped
  • 1 lime, cut into wedges
  • ½ cup shredded sharp cheddar or crumbled queso fresco (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 small jalapeño, finely chopped (optional)

Instructions

  1. Rinse 1 cup of long-grain white rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and optional jalapeño, cooking for another minute until fragrant.
  3. Add 8 ounces of fresh Mexican chorizo, breaking it apart with a spatula. Cook for 6-8 minutes until browned and crispy on edges, stirring occasionally to avoid burning.
  4. Stir in drained black beans, 1 teaspoon smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes to heat through and meld flavors.
  5. In a separate pan, cook 4 large eggs to your liking (fried or scrambled recommended).
  6. Assemble the bowl by placing warm rice as the base. Spoon chorizo and bean mixture over rice, then add cooked eggs on top.
  7. Scatter diced tomatoes and chopped cilantro over the bowl. Arrange sliced avocado on the side or atop the bowl.
  8. Squeeze fresh lime wedges over each bowl and sprinkle with shredded cheddar or crumbled queso fresco if using. Serve immediately.

Notes

Do not overcook the chorizo to keep it juicy and flavorful. Add avocado and cilantro last to maintain freshness and color. Adjust spice level by removing jalapeño seeds or skipping jalapeño entirely. Cook eggs last to keep them warm and fresh. Use leftover rice or a rice cooker to save time. Toss avocado slices in lime juice if prepping ahead to prevent browning.

Nutrition

Keywords: breakfast burrito bowl, chorizo, avocado, easy breakfast, Mexican breakfast, savory bowl, brunch recipe

Find it online: https://freshforkful.com/savory-breakfast-burrito-bowl-with-chorizo-and-avocado-easy-recipe-for-a-perfect-morning-meal/