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Southwest Breakfast Burrito Bowl

A healthy and flavorful Southwest-inspired breakfast bowl with quinoa, eggs, black beans, and fresh toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Breakfast, Brunch
Cuisine: American, Southwestern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Quinoa Base
  • 1 cup quinoa rinsed
  • 2 cups water or broth
  • pinch salt
Veggies & Beans
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small onion diced
  • 1 clove garlic minced
Eggs & Cheese
  • 4 eggs large
  • 2 tbsp milk or cream
  • 1/2 cup shredded cheese cheddar or Mexican blend
Toppings
  • 1 avocado sliced
  • 1/2 cup pico de gallo
  • to taste cilantro chopped
  • 2 lime wedges

Equipment

  • Medium saucepan
  • Large skillet
  • Mixing bowls
  • Whisk

Method
 

  1. Cook quinoa in water or broth with a pinch of salt for 15 minutes until tender. Fluff with a fork.
  2. In a large skillet, heat olive oil over medium heat. Sauté onions and garlic for 2 minutes.
  3. Add bell peppers, corn, and black beans. Cook 5–7 minutes until vegetables are tender. Season with salt, pepper, and optional spices.
  4. Whisk eggs with milk and season with salt and pepper. Scramble in a non-stick skillet until just set.
  5. Assemble bowls with quinoa, sautéed veggies and beans, scrambled eggs, and shredded cheese.
  6. Top with avocado slices, pico de gallo, cilantro, lime wedges, and optional hot sauce.
  7. Serve immediately or pack for meal prep.

Notes

Use fresh ingredients for the best flavor. Adjust toppings to taste.