Loaded Breakfast Burrito Bowl

American · 18 min · Beans · vegetarian, gluten-free

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Ingredients

• 3 large eggs
• 1.5 cups frozen shredded hash browns
• 1/2 cup black beans, drained
• 1/3 cup shredded Monterey Jack cheese
• 1/4 cup salsa
• 1/2 avocado, sliced
• 1 tbsp olive oil
• 1/4 tsp salt

Method

1. Heat oil in a nonstick skillet over medium-high and crisp hash browns 6 minutes, turning once.
2. Push potatoes aside and warm black beans in the pan 1 minute.
3. Scramble the beaten eggs in a second pan over medium heat until just set, 2 minutes.
4. Divide hash browns and beans between two bowls.
5. Top with scrambled eggs, cheese, salsa, and sliced avocado.
6. Season with salt and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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