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Flavorful Loaded Breakfast Burrito Bowl with Spicy Chorizo

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A quick and hearty breakfast bowl featuring spicy chorizo, scrambled eggs, black beans, cilantro-lime rice, and fresh veggies, perfect for busy mornings or weekend brunch.

Ingredients

Scale
  • 8 ounces fresh chorizo sausage, casing removed
  • 4 large eggs, room temperature
  • 1 cup long-grain white rice (185g), cooked with fresh lime juice and chopped cilantro
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 ripe avocado, sliced or diced
  • ½ cup cherry tomatoes (75g), halved
  • ¼ cup diced red or white onion (40g)
  • 1 small jalapeño, finely chopped (optional)
  • ½ cup shredded sharp cheddar or Monterey Jack cheese (50g)
  • 2 tablespoons sour cream or Greek yogurt
  • A small handful fresh cilantro, chopped
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Rinse 1 cup of long-grain white rice under cold water until water runs clear. Add rice to a medium saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Stir in juice of half a lime and 2 tablespoons chopped fresh cilantro.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add ¼ cup diced onion and chopped jalapeño if using. Cook for 2-3 minutes until softened. Add 8 ounces chorizo, breaking it up with a spatula. Cook for 6-8 minutes until browned and cooked through, stirring occasionally. Sprinkle in smoked paprika, cumin, salt, and pepper.
  3. While chorizo cooks, rinse and drain black beans. Warm gently in a small pot or microwave. Season with salt and pepper.
  4. In a bowl, whisk 4 eggs with a pinch of salt. Push chorizo mixture to one side of skillet or transfer to plate. Add a little olive oil if needed. Pour in eggs and cook over medium-low heat, stirring gently, until just set but still soft, about 3-4 minutes.
  5. Assemble the bowl starting with about ¾ cup cilantro-lime rice per serving, then layer black beans, scrambled eggs, and chorizo. Top with halved cherry tomatoes, sliced avocado, and shredded cheese.
  6. Dollop 1 tablespoon sour cream or Greek yogurt on each bowl. Sprinkle with fresh cilantro and add an extra squeeze of lime if desired.

Notes

Cook chorizo slowly over medium heat to render fat and develop flavor without burning. Keep eggs soft by cooking gently over low heat. Wash rice before cooking to prevent clumping. Layer toppings moderately to let each flavor shine. Prep rice the night before to save time. For dairy-free, omit cheese and use dairy-free yogurt. For low-carb, substitute rice with cauliflower rice.

Nutrition

Keywords: breakfast bowl, chorizo, spicy breakfast, burrito bowl, quick breakfast, cilantro-lime rice, black beans, avocado, brunch

Find it online: https://bitematrix.com/flavorful-loaded-breakfast-burrito-bowl-with-spicy-chorizo-recipe-to-start-your-day-right/