Black Bean Brunch Bowl

by Christina Meyer-Jax, Tastemaker in Residence

Adapted from: swbeans.com

Ingredients

1/4 cup finely chopped onion

1 clove garlic, minced

1 tablespoon avocado oil

1 (15oz) can S&W® Black Beans (drained, rinsed)

1 tablespoon lime juice

2 teaspoons taco or Mexican seasoning

1-2 teaspoon hot sauce

4oz baby spinach leaves, chopped

1/2 cup pico de gallo

1 (8.8oz) envelope ready-to-heat brown rice

4 eggs

1/4 cup milk

1/4 teaspoon salt

1 tablespoon butter

Instructions

1. In large nonstick skillet, cook onion and garlic in oil 5 minutes or until starting to soften, stirring frequently. 

2. Stir in beans, lime juice, taco seasoning and hot sauce. Cook 5 minutes or until thoroughly heated, stirring occasionally. 

3. Stir in spinach and pico de gallo; cover and cook 5 minutes or until spinach is wilted.

4. Microwave rice as directed on package. 

5. In small bowl, beat eggs, milk and salt. Melt butter in small nonstick skillet over medium heat. -Add eggs and cook 2 or 3 minutes or until set but still moist, stirring and folding over occasionally for even cooking. 

6. To serve, divide black bean mixture among 4 bowls, spooning into one side. Divide rice evenly among bowl. Top with scrambled eggs. Add spinach and pico mixture.

Cook’s Notes

Additional toppings if desired: sliced avocado, roasted red peppers, queso fresco or cojita cheese, lime, taco sauce or salsa