Tex Mex Breakfast Bowl

Name: Tex Mex Breakfast Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 small onion (small diced); 1 medium sweet potato (small diced); 2 tablespoons olive oil (divided); Salt and pepper; ¼ teaspoon chili powder; 1 can pinto beans; 2 eggs; 2/3 cup pico de gallo; 1/2 avocado (sliced); Fresh cilantro (for serving); Hot sauce (for serving); Lime wedges (for serving)

This post may contain affiliate links. Please read our disclosure policy.

I have nearly the same breakfast every weekday (oatmeal, for those wondering!). But weekends are for having more fun with my breakfast routine. I get the kids involved—they like to whisk and crack eggs—and make pancakes, French toast, and lots of egg dishes. Lately, I’ve been loving this Tex Mex Breakfast Bowl! It has eggs, sweet potatoes, pinto beans, and avocado and only takes 30 minutes to make.

Am I the only one who’d choose food served in a bowl over a plate every time? Maybe that’s one of the reasons I love this Tex Mex breakfast bowl so much. It’s hearty but super healthy. To keep things simple, I like to cook the sweet potatoes with the onions and then warm the beans in the same skillet! Then, I’ll top the bowl off with sliced avocado, cilantro, and a fried egg so the yolk oozes over everything, but you could use scrambled or poached eggs instead!

Recipe at a Glance

Cuisine Inspiration: Mexican
Primary Cooking Method: Stovetop
Dietary Info: Gluten-free, dairy-free, vegetarian
Key Flavor: Savory, sweet, creamy, herby
Skill Level: Easy

Why This Is So Good

Guaranteed to keep you full. This breakfast bowl keeps me full for hours, which is a good thing since weekends are so busy around my house!
Good for any meal. I know this is a Tex Mex breakfast bowl, but it’s also awesome for lunch or dinner!
Make-ahead. You could easily cook the sweet potatoes ahead of time and just reheat them to make this dish even quicker!

Ingredients to Make Tex Mex breakfast bowl

Ingredients to make the recipe: pinto beans, sweet potatoes, fried eggs and Mexican style toppings

Onion: Make sure to dice the onion so it cooks quickly!
Sweet potato: Like the onion, dicing the sweet potato will help it cook faster! You could use any other potato you’d like, though.
Olive oil: This will help you cook the potato mixture and eggs and keep them from sticking to the pan!
Chili powder: Just a little chili powder adds a lot of flavor to the sweet potatoes.
Pinto beans: These are super creamy!
Eggs: I like to make one egg per person, but you could use two eggs each for something even heartier.
Pico de gallo, avocado, cilantro, hot sauce, lime wedges: These are my go-to toppings! You can use any salsa in place of the pico de gallo.

Popular Substitutions & Additions

Add cooked grains. If you want to make the meal more hearty, try adding some brown rice, quinoa, or farro!
Try ground beef, turkey, or chicken. For more protein, cook some ground beef, turkey, or chicken and mix it in with the pinto beans. I usually do this if I’m making these bowls for lunch or dinner!
Pack it with vegetables. You could cook bell peppers, corn, zucchini, or squash and add them to the beans or keep them as a separate topping. You could also add raw kale, spinach, red onions, or scallions on top of the bowls!
Top with cheese. Crumbled cotija or feta or shredded cheddar cheese would be delicious.

How to Make Tex Mex Breakfast Bowl

Start by cooking the sweet potatoes on the stovetop with onions, salt, pepper, and chili powder.
When the potatoes are done, divide them into two bowls. I like to assemble as I go! Then use the same skillet to heat the pinto beans, then add those to the side of the sweet potatoes.
Now you can use the same skillet, wipe it down, and cook the eggs sunny side up. The eggs will go on top of the sweet potatoes and beans.
Finally, it’s time for the toppings! Add avocado slices, pico de gallo, and fresh cilantro. A little squeeze of hot sauce and another squeeze of lime juice really rounds out the flavor of these breakfast bowls!

Tips for Making the Best Tex Mex Breakfast Bowls

Cook the sweet potatoes in the oven instead. If you prefer to roast the sweet potatoes for a more hands-off approach, roast them at 400°F for about 20 minutes.
Don’t bother removing the skin from the sweet potato. The skin is perfectly edible! Just make sure to rinse the potato well.
Make sure to dice the potatoes evenly and into small pieces. This will ensure they cook quickly! I also recommend testing a couple of potatoes to make sure they’re done before removing them from the skillet.
Drain and rinse the beans. This will remove the viscous, thick liquid! You want to rinse the beans until the foaming subsides. I like to use a fine mesh strainer for this, but a colander also works.

What to Serve with Tex Mex Breakfast Bowls

Frequently Asked Questions

How do I store any Tex Mex breakfast bowl leftovers?

You can store any leftovers in an airtight container. (I would recommend keeping the beans and potatoes separate!) They will last about 2-3 days in the fridge. To re-heat, microwave the bowls for 30-45 seconds until warmed through.

Do I have to use pinto beans?

Absolutely not! You can use any beans you like: black beans, pinto beans, or even chickpeas would work.

What are sunny side up eggs?

These are eggs that have been fried but not flipped so the yolk remains runny.

Cutting egg on top of Tex Mex Breakfast Bowl

For more breakfast bowls, check out:

If you’ve tried this healthy-ish feel good Tex Mex Breakfast Bowl recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!