Breakfast Burrito Bowl Recipe

Description:

A vibrant and hearty breakfast bowl brimming with color and flavor. A bed of fluffy brown rice is topped with a flavorful chorizo and vegetable scramble, speckled with vibrant orange and red peppers. Creamy avocado chunks and bright green cilantro add pops of color and texture against the warm brown rice and golden eggs. The melted cheddar cheese creates glistening pools of orange against the rich brown and earthy tones of the chorizo and beans. A dollop of creamy sour cream or Greek yogurt (optional) adds a cool counterpoint to the warm savory flavors of the dish, while a drizzle of hot sauce (optional) offers a fiery kick. The overall effect is a richly textured and intensely satisfying breakfast bowl that is both visually appealing and incredibly delicious.

Ingredients:

• - 1 tablespoon olive oil
• - 1/2 medium onion, chopped
• - 1 bell pepper (any color), chopped
• - 8 ounces chorizo sausage, casings removed
• - 1 (15 ounce) can black beans, rinsed and drained
• - 1 (15 ounce) can corn, drained
• - 1 teaspoon chili powder
• - 1/2 teaspoon cumin
• - 1/4 teaspoon cayenne pepper (optional)
• - 4 large eggs
• - 1/4 cup milk
• - Salt and pepper to taste
• - 4 cups cooked brown rice
• - 1 avocado, diced
• - 1/2 cup shredded cheddar cheese
• - 1/4 cup chopped cilantro
• - Sour cream or Greek yogurt, for serving (optional)
• - Hot sauce, for serving (optional)

Instructions:

1. 1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5-7 minutes, until softened.
2. 2. Add the chorizo sausage to the skillet and cook for 8-10 minutes, breaking it up with a spoon, until browned.
3. 3. Stir in the black beans, corn, chili powder, cumin, and cayenne pepper (if using). Cook for 2-3 minutes, until heated through. Season with salt and pepper to taste.
4. 4. In a separate bowl, whisk together the eggs and milk. Season with salt and pepper.
5. 5. Pour the egg mixture into the skillet with the chorizo mixture. Cook for 5-7 minutes, stirring occasionally, until the eggs are set.
6. 6. Divide the cooked brown rice among four bowls. Top with the chorizo and egg mixture.
7. 7. Sprinkle with diced avocado, shredded cheddar cheese, and chopped cilantro.
8. 8. Serve immediately with sour cream or Greek yogurt and hot sauce, if desired.