Avocado Burrito Breakfast Bowl

Serving Size: 4      

1 Tbsp extra virgin olive oil
1 cup chopped onion
1 cup chopped red pepper
15 oz low-sodium pinto beans
1 tsp chili powder
½ tsp cumin
1 cup cherry tomatoes (cut in half)
2 ripe, fresh avocados (halved, pitted, peeled, sliced)
½ cup unsweetened almond milk
1 Tbsp chopped shallots
¼ cup low-sodium salsa verde
2 eggs
2 egg whites
Optional: cilantro for garnish

  1. Heat 2 tsp of extra virgin olive oil over medium heat in a large skillet. Add the onion and saute until soft. Then add the red pepper and continue to cook over medium low heat until softened.
  2. Add the pinto beans, chili powder, and cumin to the skillet. Cook briefly to warm the beans, then cover the skillet and turn off the burner.
  3. Chop the tomatoes and 1 ½ avocados into bite-sized pieces. Set aside.
  4. To make the avocado crema, combine the remaining ½ avocado along with the almond milk, shallot, and salsa verde in a blender. Process to combine well.
  5. In a small bowl, scramble together the eggs and egg whites. In a clean skillet, add 1 teaspoon of olive oil and cook eggs over medium low heat to make scrambled eggs.
  6. Divide the bean mixture among four plates. Top with cherry tomatoes, avocado pieces, and scrambled egg. Drizzle each plate with avocado crema.