If you made the All-Veggie Burrito Bowl, you may have some leftover beans, corn, salsa, and guacamole. Use them in this healthy and easy breakfast!
Even if you don’t have leftovers, you can still make this with fresh or canned beans and corn.
This recipe is open to interpretation. You can add as much or as little of the cheese, salsa, guacamole, or any other ingredient as you like. Just be sure to taste some of it as you go.
Heat a skillet with 2 TBSP of butter or vegetable oil and pour in the 3 tablespoons of salsa. Let sauté on low heat until the onions, garlic, and tomatoes are bright in color and aromatic.
Add the corn and beans to the skillet and season with cumin, chili powder, and paprika. Add salt and pepper to taste. If these are leftover corn and beans, you may not need to season them.
When the corn and beans are warm, add your eggs, being careful not to break the yolk. Sprinkle some Mexican cheese on the eggs and cover the skillet. Let the eggs cook just until their tops turn from yellow to white. If you want a fully cooked egg, let the eggs cook a little longer.
Using a spatula, put the corn, beans, and eggs on a plate, and top with the fresh cilantro. Serve with a side of guacamole, crèma Mexicana, and extra salsa.