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Flavorful Loaded Breakfast Burrito Bowl with Chorizo and Avocado

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A quick and easy breakfast bowl featuring smoky chorizo, creamy avocado, eggs, rice, and fresh toppings, perfect for busy mornings and a hearty start to your day.

Ingredients

Scale
  • 6 ounces fresh Mexican chorizo, casing removed
  • 4 large eggs, beaten
  • 2 cups cooked white or brown rice
  • 1 cup canned black beans, rinsed and drained
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 2 tablespoons cilantro, chopped
  • 1 lime, juiced
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Pinch of salt and pepper

Instructions

  1. Heat a large non-stick skillet over medium heat. Add the chorizo, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and crispy edges form. Drain excess fat if needed, leaving a little for flavor. Transfer chorizo to a plate and set aside.
  2. If you don’t have leftover rice, cook 1 cup uncooked rice according to package instructions (about 15-20 minutes). Fluff with a fork once done.
  3. In the same skillet, add olive oil and sauté the diced red onion for 2-3 minutes until softened. Add black beans, smoked paprika, cumin, salt, and pepper. Stir and cook for another 2 minutes to warm through.
  4. Push the beans and onion mixture to one side of the skillet. Pour beaten eggs into the empty space and scramble gently over medium-low heat until just set but still moist (about 3-4 minutes). Combine eggs with beans and onions.
  5. Assemble the bowl by placing warm rice at the base. Spoon chorizo over the rice, then top with the egg, bean, and onion mixture.
  6. Add diced avocado, cherry tomatoes, and chopped cilantro on top. Squeeze lime juice evenly over each bowl and sprinkle with shredded cheese if using.
  7. Optionally, add sour cream or salsa for extra flavor. Serve immediately.

Notes

Keep heat moderate when scrambling eggs to avoid dryness. Using day-old rice helps the bowl hold together better and soak up chorizo flavors. Cook chorizo until crispy for best flavor. Store diced avocado with lime juice to prevent browning. Leftovers keep well for up to 2 days if stored separately.

Nutrition

Keywords: breakfast bowl, chorizo, avocado, quick breakfast, easy recipe, loaded burrito bowl, healthy breakfast, gluten-free

Find it online: https://forkifyfun.com/flavorful-loaded-breakfast-burrito-bowl-with-chorizo-and-avocado-recipe-easy-and-perfect-for-busy-mornings/