Get the Recipe Breakfast Taco Bowls with Avocado Cilantro Sauce

Name: Get the Recipe Breakfast Taco Bowls with Avocado Cilantro Sauce
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 2 Tablespoons butter or olive oil; 1/2 /2 cup onion; 1 medium jalapeño; 2 garlic cloves; 1/2 /2 teaspoon ground cumin; 1/4 /4 teaspoon cayenne pepper; 1/4 /4 teaspoon chili powder; 1/2 /2 teaspoon coarse sea salt; 2 cups Yukon gold potatoes; 1 15- oz can black beans; 1/2 /2 cup cheddar cheese; 2 cups tortilla chips; Additional toppings: cilantro; 4 eggs; 1 ripe avocado; 1/4 /4 cup sour cream; 3 Tablespoons cilantro; 1 lemon; Sprinkle of salt

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Servings
4 servings
Course
Breakfast

Get the Recipe Breakfast Taco Bowls with Avocado Cilantro Sauce

Uri Fleming

Report

Breakfast Taco Bowls are an easy, filling, and flavorful way to enjoy breakfast or dinner - throw your favorite toppings and some avocado cilantro sauce on a bowl of vegetarian taco filling and enjoy!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

2 Tablespoons butter or olive oil
1/2 /2 cup onion diced
1 medium jalapeño seeds removed, diced
2 garlic cloves chopped
1/2 /2 teaspoon ground cumin
1/4 /4 teaspoon cayenne pepper
1/4 /4 teaspoon chili powder
1/2 /2 teaspoon coarse sea salt
2 cups Yukon gold potatoes small dice
1 15- oz can black beans drained and rinsed
1/2 /2 cup cheddar cheese shredded
2 cups tortilla chips
Additional toppings: cilantro salsa, jalapeño slices, tomatoes
4 eggs

AVOCADO SAUCE:

1 ripe avocado
1/4 /4 cup sour cream
3 Tablespoons cilantro
1 lemon juiced (~1-2T)
Sprinkle of salt

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a skillet, add butter or oil over medium heat. Once warm, add diced onion and jalapeño. Cook for 2 minutes, add garlic, and cook for another minute. Add cumin, cayenne, chili powder, and salt, stirring to coat. Add potatoes, stir to coat in spice and onion mixture, and cook for 8-11 minutes until tender. Stir infrequently for crispy potatoes! Add black beans, stirring to combine and heat through. Stir in cheese until melted and remove from heat.
Cook eggs as desired; if frying, heat a flat skillet with a bit of butter and oil, crack egg into pan being careful to not break the yolk. Cook until egg whites are cooked through, or flip for over easy.
Build your taco bowl by adding tortilla chips to the bottom of the bowl, topping with potato and bean mixture, and cooked egg. Garnish with avocado sauce, as well as any desired toppings.

AVOCADO CILANTRO SAUCE:

In a food processor, add avocado, cilantro, sour cream, and lemon juice. Puree until smooth, adding salt to taste. Store in an airtight container with plastic wrap sealing the top if there are leftovers. The lemon juice and plastic wrap will help preserve the color.