Healthy Mexican Breakfast Bowl
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Healthy Mexican Breakfast Bowl — Say hello to this high protein, lower-carb meal that’s EASY, ready in 5 minutes, naturally vegetarian and gluten-free, and so TASTY!! Great for light lunches and meatless dinners!!
Mexican Breakfast Bowl Recipe
I spend a lot of time in Mexico, but truthfully I’ve never seen this served for breakfast (chilaquiles or huevos rancheros are more like it), but each component that’s in the bowl — yes for sure. So I took some creative license and am calling this a healthy Mexican breakfast bowl. It’s easy, ready in five minutes, and tastes so darn good.
Nothing says Mexican-inspired to me quite as much as avocado and black beans do. Along with a sunny-side-up egg, juicy tomatoes, fresh cilantro, and a squeeze of lime juice for some pep, you’re on your way to a high-protein, low-carb breakfast that happens to be naturally gluten-free and vegetarian.
Simple ingredients that pack so much flavor and are so satisfying.
Because of the protein in the black beans and egg, and the healthy fats and fiber in the avocado, and those water-packed tomatoes, this easy, healthy breakfast bowl is filling and keeps you very satisfied.
What’s in a Mexican Breakfast Bowl?
To make this high-protein, low-carb breakfast bowl recipe, you’ll need:
- Canned black beans
- Lime juice
- Salt and pepper
How to Make Mexican Breakfast Bowls
To make this Mexican breakfast bowl, you’ll first need to cook the eggs to your liking. Optionally try soft- or hard-boiled eggs, scrambled eggs, eggs over easy, or your favorite style of eggs.
Then, simply divide all the ingredients between two bowls and serve! See my tips below for additional ways to spice up this easy healthy breakfast recipe.
Can I Make This Breakfast Bowl Vegan?
Most definitely! You can either omit the eggs altogether, or use your favorite vegan egg substitute instead. I’ve also seen recipes for vegan tofu scrambled “eggs” that use turmeric to achieve that classic scrambled egg yellow color.
Can I Add Extra Veggies?
Yes, you’re welcome to add any extra veggies you have on hand.
Tips for Making a Mexican Breakfast Bowl
If you want to add quinoa, rice, or another favorite grain, feel free. Add some small warm tortillas on the side and make some small tacos. Feeling like you want a kick? Add your favorite salsa, hot sauce, or chile.
There’s no doubt that bacon, chorizo, or some (leftover) chicken, pork, or beef would also be tasty if you want to make it heartier and, no pun intended, beef it up.
But for me, I like my breakfasts to be on the lighter and cleaner side. Unless I’m nursing a hangover from one too many margaritas, at which point the greasier and fattier, the better. But I digress.
You don’t have to just serve this bowl for breakfast. It also makes a great lighter lunch or meatless dinner.
- 2 large eggs
- one 15-ounce can black beans, drained and rinsed (I use no-salt added), divided
- one medium ripe Hass avocado, divided
- 1 medium/large tomato (I used Roma), divided
- cilantro, for garnishing to taste
- juice of 1 lime, divided and optional
- salt and pepper, to taste
- Spray a non-stick skillet with cooking spray and cook the eggs until they are done to your liking. Optionally try soft or hard-boiled eggs, scrambled eggs, eggs over, or your favorite style of eggs. Place one egg in each of two bowls.
- Evenly divide the beans (I don’t find the need to warm the beans but if you do, after you’re done cooking the eggs, add them to the skillet and heat through until warmed to your liking), avocado, tomato, cilantro, optional squirt of lime juice, and salt and pepper to taste.
- Serve immediately. Bowls are best fresh.
Amount Per Serving: Calories: 479Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 186mgSodium: 942mgCarbohydrates: 60gFiber: 24gSugar: 3gProtein: 27g
More Healthy Breakfast Options:
Egg In A Hole Avocado Toast – Slathering warm egg in a hole toast with a creamy chive and lime-scented avocado spread is beyond delicious! This Avocado toast with egg is easy, ready in 15 minutes and perfect anytime!
Skinny Blueberry Muffins — These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all!
Fruit and Granola Yogurt Bowls – Get ready for the BEST tasting vegan yogurt topped with fresh fruit, granola, chia seeds, and more!! So much YUMMIER than a piece of toast for breakfast!!
100-Calorie Cheesy Sausage and Egg Muffins – Low carb baked egg muffins that are loaded with juicy sausage and cheese! EASY, ready in 30 minutes, and perfect for breakfast, brunches, snacks, or breakfast-for-dinner!
Kale and Tomato Frittata — This recipe is healthy and I love the texture contrast between the tender eggs, chewy kale, and juicy tomatoes in this frittata.
Skinny Mini Sweet Potato Muffins — A cute title for cute little muffins that are only 64 calories each. The muffins are super soft and tender in the interior with slight chewiness around the edges.
Loaded Oatmeal Breakfast Bowl — There’s texture and flavor galore including bananas drizzled with melted peanut butter and a touch of cinnamon, fresh and juicy pomegranate arils, and a diced Quaker Chewy Granola Bar with chocolate and strawberries.
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