Breakfast Burrito Bowl

Ingredients

• 450 g potatoes, diced
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp paprika
• 1 pinch salt and pepper
• 400 g black beans, canned and drained
• 8 whole eggs
• 1 tbsp butter
• 100 g shredded cheese
• 120 ml salsa
• 1 whole avocado, sliced
• 2 tbsp fresh cilantro, chopped
• ½ whole lime

Steps

1. Dice the potatoes into small cubes. Heat olive oil in a large skillet over medium-high heat.
2. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and brown.
3. Add diced onion, bell pepper, and minced garlic to the skillet. Cook for another 3-4 minutes until vegetables are softened.
4. Stir in cumin, paprika, salt, and pepper. Add the black beans and cook for 2-3 minutes until heated through.
5. Push the potato and bean mixture to the side of the skillet. Add butter to the empty space and crack in the eggs.
6. Scramble the eggs until cooked through, about 3-4 minutes. Mix gently with the potato mixture.
7. Divide the breakfast mixture among 4 bowls. Top with shredded cheese, salsa, sliced avocado, and fresh cilantro.
8. Squeeze fresh lime juice over each bowl and serve immediately.