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Two tex mex breakfast bowl recipes

Tex Mex Breakfast Bowl

This Tex Mex Breakfast Bowl is a delicious, easy, protein-packed meal with a spicy Southwestern sweet and smoky taste and topped with fresh salsa & avocados
5 from 1 vote
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Course: Breakfast
Cuisine: American, Mexican
Prep Time: 10 mins
Cook Time: 20 mins
0 mins
Total Time: 30 mins
Servings: 2 servings
Calories: 555kcal
Author: Yumna Jawad


  • 1 small onion small diced
  • 1 medium sweet potato small diced
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • ¼ teaspoon chili powder
  • 1 can BUSH’S Southwestern Style 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


  • Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onions and sweet potatoes. Season with salt, pepper and chili powder. Cook, stirring occasionally, until the onions start to caramelize, and the sweet potatoes soften, about 10-15 minutes. (Alternatively, roast the mixture in a 400°F oven until tender, about 20 minutes). Divide mixture into two bowls.
  • Heat the southwestern style pinto beans using the same skillet. Divide into two bowls on the side of the sweet potatoes mixture.
  • Wipe down the same skillet, heat the remaining olive oil over medium heat, and cook two eggs sunny side up. (Alternatively, you could scramble, poach or cook the eggs over easy). Top each bowl with one egg.
  • Top the breakfast bowls with pico de gallo, avocado slices and fresh cilantro. Add hot sauce, and squeeze lime juice on top, if desired. Serve immediately.


Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge. To re-heat, microwave the bowls for 30-45 seconds until warmed through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of sweet potatoes, you can use regular potatoes or other vegetables like carrots, parsnips, cauliflower or squash.
  • Instead of pinto beans, you can use black beans, kidney beans or white beans.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving wit the pico de gallo and avocado but no additional toppings.


Calories: 555kcal | Carbohydrates: 66g | Protein: 18g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 164mg | Sodium: 1209mg | Potassium: 1190mg | Fiber: 16g | Sugar: 15g | Vitamin A: 9961IU | Vitamin C: 16mg | Calcium: 163mg | Iron: 5mg