Description
A flexible, gluten-free breakfast bowl featuring spicy chorizo, seasoned black beans, fluffy rice, and a fried egg, offering a mess-free alternative to traditional burritos.
Ingredients
Scale
- 12 ounces fresh Mexican chorizo
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked white rice
- 2 cups water (or chicken/vegetable broth)
- 1 pinch salt (for rice)
- 1 can (15oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 large eggs
- 1 cup shredded sharp cheddar or Mexican blend cheese
- 1 large avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1–2 limes
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Hot sauce (optional)
Instructions
- Rinse 1 cup of white rice under cold water until clear. Combine with 2 cups of water and a pinch of salt in a saucepan.
- Bring rice to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While rice cooks, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Add fresh chorizo to the skillet, breaking it up with a wooden spoon. Cook for 7-10 minutes until browned and crispy, draining excess oil if too greasy.
- In a small saucepan, combine drained black beans with a splash of water, cumin, and chili powder. Heat over medium for 2-3 minutes until warm.
- In a separate small skillet, fry eggs sunny-side up or over-easy in butter or oil over medium-low heat. Season with salt and pepper.
- Divide cooked rice among four bowls.
- Top rice with the chorizo mixture and seasoned black beans.
- Place a fried egg on top of each bowl.
- Sprinkle with shredded cheese, sliced avocado, and fresh cilantro.
- Squeeze fresh lime juice over everything and serve immediately.
Notes
Do not crowd the pan when cooking chorizo to ensure it crisps rather than steams. Use fresh lime juice for brightness. For meal prep, cook components in advance but fry fresh eggs in the morning. This recipe is naturally gluten-free if chorizo contains no wheat fillers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2
- Fat: 28
- Carbohydrates: 45
- Fiber: 8
- Protein: 22
Keywords: breakfast burrito bowl, chorizo bowl, gluten-free breakfast, meal prep breakfast, easy breakfast, high protein breakfast