The Tex-Mex Breakfast Bowl gets you ready to blaze the trails ahead with a taste of fiery confidence! Its distinctly southwestern flavors, including savory pinto beans and chili powder, combine with hearty breakfast staples like eggs and the caramel notes of sweet potatoes. With avocado slices, cilantro, pico de gallo, and hot sauce as optional garnishes, you can customize your breakfast bowl to match your morning cravings. You can even get this meal on the table in just 30 minutes or less. Let the Tex-Mex Breakfast Bowl get you fired up for an amazing day!
Ingredients• 2 tablespoons olive oil, divided • 1 medium sweet potato, finely diced • 1 small onion, finely diced • 1/4 teaspoon chili powder • salt, to taste • pepper, to taste • 1 (15 ounce) can pinto beans, southwestern-style • 2 eggs • 2/3 cup pico de gallo, optional, for serving • 1/2 avocado, optional, sliced, for serving • cilantro, optional, for serving • hot sauce, optional, for serving • lime wedges, optional for serving
In a medium-sized skillet, over medium heat on the stove-top, add 1 tablespoon of olive oil.
Once the oil is shimmering, add in the sweet potatoes and onions.
Season the onion and sweet potato with the chili powder, salt, and pepper.
Cook, occasionally stirring, until the potatoes soften and the onions begin to caramelize, about 10-15 minutes. Alternatively, you can roast the mixture in the oven at 400 degrees F until the sweet potatoes are tender, about 20 minutes.
Once the sweet potatoes are tender and the onions have begun to caramelize, divide the mixture evenly into two bowls.
Using the same skillet, heat the southwestern-style pinto beans over medium heat.
Once the beans are sufficiently heated, evenly divide them into the two bowls containing the sweet potato and onion mixture.
Wipe the skillet down, then heat the remaining olive oil over medium heat. Cook the two eggs sunny-side-up, or in your preferred style.
Top each bowl off with one egg and garnish with pico de gallo, fresh cilantro, and avocado slices according to your tastes.
Squeeze the lime wedges over the bowls and add hot sauce.