Breakfast Mexican Burrito Bowl with Spiralized Red Potatoes
Breakfast Mexican Burrito Bowl with Spiralized Red Potatoes

Breakfast Mexican Burrito Bowl with Spiralized Red Potatoes

Breakfast Mexican Burrito Bowl with Spiralized Red Potatoes
 
Prep time
Cook time
Total time
 
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • 1 roma tomato, diced
  • 4 medium red potatoes (peeled)
  • 1 small red onion, diced
  • ½ tsp chili powder
  • 2 tbsp chopped fresh cilantro
  • 1 tbs extra-virgin olive oil
  • Juice of one lime
  • 1 cup canned black beans, drained and rinsed
  • 1 avocado, diced
  • Olive oil cooking spray
  • 1 jalapeno, seeded and finely diced
  • 4 large organic eggs
Instructions
  1. In a bowl, combine tomato, onion, cilantro and lime juice to make pico de gallo.
  2. In second bowl, mix together avocado and jalpeno, leaving the mixture slightly chucky. Season with
  3. chili salt and black pepper to taste.
  4. Using a spiralizer blade that creates spaghetti style noodles, feed the potatoes through the machine.
  5. Slice the noodles in half and season with chili powder, salt and black pepper. In a large skillet
  6. over medium-high heat, heat oil until shimmering. Add Potato noodles and cook until softened
  7. and cooked through, about 7 miuntes. Divide noodles, beans, pic de gallo and avocado mixture equally
  8. among four plates or bowls.
  9. Spray the same skillet with cooking spray. Crack eggs into the skillet and cook until whites set and yolks
  10. are still runny, 3-5 minutes. Top each potato- noodle bowl with a fried egg.
 

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