Black Bean Brunch Bowl
by Christina Meyer-Jax, Tastemaker in Residence
Adapted from: swbeans.com
Ingredients
1/4 cup finely chopped onion
1 clove garlic, minced
1 tablespoon avocado oil
1 (15oz) can S&W® Black Beans (drained, rinsed)
1 tablespoon lime juice
2 teaspoons taco or Mexican seasoning
1-2 teaspoon hot sauce
4oz baby spinach leaves, chopped
1/2 cup pico de gallo
1 (8.8oz) envelope ready-to-heat brown rice
4 eggs
1/4 cup milk
1/4 teaspoon salt
1 tablespoon butter
Instructions
In large nonstick skillet, cook onion and garlic in oil 5 minutes or until starting to soften, stirring frequently.
Stir in beans, lime juice, taco seasoning and hot sauce. Cook 5 minutes or until thoroughly heated, stirring occasionally.
Stir in spinach and pico de gallo; cover and cook 5 minutes or until spinach is wilted.
Microwave rice as directed on package.
In small bowl, beat eggs, milk and salt. Melt butter in small nonstick skillet over medium heat. -Add eggs and cook 2 or 3 minutes or until set but still moist, stirring and folding over occasionally for even cooking.
To serve, divide black bean mixture among 4 bowls, spooning into one side. Divide rice evenly among bowl. Top with scrambled eggs. Add spinach and pico mixture.
Cook’s Notes
Additional toppings if desired: sliced avocado, roasted red peppers, queso fresco or cojita cheese, lime, taco sauce or salsa