Name: Chorizo Breakfast Bowls
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Roma tomatoes, diced - 4; Diced sweet onion - ½ cup; Chopped fresh cilantro - ¼ cup; Jalapeno pepper, seeded and minced - 1; Lime, juiced - 1; Minced garlic - 1 teaspoon; Garlic salt - ⅛ teaspoon; Black beans, rinsed and drained - 1 (15.5 ounce) can; Olive oil, divided - 3 tablespoons; Frozen sweet potatoes - 2 (10 ounce) bags; Salt and ground black pepper to taste - 2 (10 ounce) bags; Ground chorizo sausage - 1 (1 pound); Eggs - 4; Avocados, peeled and sliced - 4; Crumbled Cotija cheese - ¼ cup; Mexican-style hot sauce (such as Valentina®) (Optional) - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chorizo Breakfast Bowls

1. Roma tomatoes, diced - 4

2. Diced sweet onion - ½ cup

3. Chopped fresh cilantro - ¼ cup

4. Jalapeno pepper, seeded and minced - 1

5. Lime, juiced - 1

6. Minced garlic - 1 teaspoon

7. Garlic salt - ⅛ teaspoon

8. Black beans, rinsed and drained - 1 (15.5 ounce) can

9. Olive oil, divided - 3 tablespoons

10. Frozen sweet potatoes - 2 (10 ounce) bags

11. Salt and ground black pepper to taste - 2 (10 ounce) bags

12. Ground chorizo sausage - 1 (1 pound)

13. Eggs - 4

14. Avocados, peeled and sliced - 4

15. Crumbled Cotija cheese - ¼ cup

16. Mexican-style hot sauce (such as Valentina®) (Optional) - 1 teaspoon

How to cook deliciously - Chorizo Breakfast Bowls

1. Stage

Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.

2. Stage

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.

3. Stage

Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.

4. Stage

Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.

5. Stage

Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.

6. Stage

Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.