Southwestern Scramble Bowls

Name: Southwestern Scramble Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Latin
Ingredients: 1 tablespoon olive oil; 1 yellow onion (small, diced); 1 bell pepper (diced); 15 ounce black beans (rinsed and drained); 1 cup frozen corn; 0.5 teaspoon chili powder; 0.5 teaspoon ground cumin; 8 eggs (large); 0.25 cup milk; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1.5 cup cheddar cheese (shredded); 2 cup white rice (cooked); 0.25 cup fresh cilantro (chopped for garnish); 0.5 cup salsa (for serving)

A vibrant and hearty breakfast-for-dinner or brunch option featuring scrambled eggs, black beans, corn, bell peppers, and cheese, served over fluffy white rice.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Latin
Difficulty: Easy
Cost: $2.78/serving

Dietary

Nut-Free
Soy-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 yellow onion (small, diced)
1 bell pepper (diced)
15 ounce black beans (rinsed and drained)
1 cup frozen corn
0.5 teaspoon chili powder
0.5 teaspoon ground cumin
8 eggs (large)
0.25 cup milk
0.5 teaspoon salt
0.25 teaspoon black pepper
1.5 cup cheddar cheese (shredded)
2 cup white rice (cooked)
0.25 cup fresh cilantro (chopped for garnish)
0.5 cup salsa (for serving)

Instructions

In a large skillet, heat olive oil over medium heat. Add the diced yellow onion and bell pepper, cooking until softened, about 5 minutes.
Stir in the rinsed and drained black beans, frozen corn, chili powder, and ground cumin. Cook for 3-4 minutes, allowing the flavors to meld. Remove the mixture from the skillet and set aside.
In a medium bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Pour the egg mixture into the same skillet (no need to clean it). Cook over medium heat, stirring occasionally, until the eggs are almost set but still slightly moist.
Gently fold in the cooked vegetable and bean mixture and half of the shredded cheddar cheese. Continue to cook for another 1-2 minutes until the cheese is melted and the eggs are fully set to your liking.
To assemble the bowls, divide the cooked white rice among serving bowls. Top with the scrambled egg mixture. Sprinkle with the remaining shredded cheddar cheese.
Serve hot, garnished with fresh cilantro and a dollop of salsa if desired.

Notes

For an even quicker meal, use pre-cooked microwaveable rice. Feel free to customize with other toppings like avocado or hot sauce.

Nutrition (per serving)

Calories: 480
Protein: 28.5 g
Carbohydrates: 44.8 g
Fat: 21.2 g
Fiber: 7.8 g
Sodium: 880 mg
Saturated Fat: 9.5 g
Sugar: 5.2 g
Cholesterol: 310 mg