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Ultimate Breakfast Burrito Bowl with Crispy Turkey Chorizo

A delicious and satisfying breakfast bowl that combines fluffy scrambled eggs, crispy turkey chorizo, black beans, and creamy avocado over a bed of rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican, Tex-Mex
Calories: 520
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked rice (brown or white) Day-old rice works best for texture.
Main Ingredients
  • 4 large fresh eggs Scrambled until fluffy.
  • 1 cup diced turkey or vegan chorizo Cook until crispy.
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped green onions
  • 1 ripe avocado, sliced Add just before serving.
  • 1/2 cup your favorite salsa Use fresh or store-bought.
  • to taste Salt and pepper
  • Fresh cilantro for garnish

Method
 

Cooking the Chorizo
  1. Heat a large skillet over medium heat and cook the turkey or vegan chorizo until crispy, about 5-7 minutes.
  2. Remove the chorizo from the skillet and set aside.
Preparing the Eggs
  1. In the same skillet, scramble the eggs until fluffy, seasoning with salt and pepper to taste.
Assembling the Bowls
  1. Divide the cooked rice into four bowls.
  2. Top each bowl with an even portion of scrambled eggs, cooked chorizo, and black beans.
  3. Add the diced tomatoes, green onions, and fresh avocado slices on top.
  4. Finish each bowl with a generous spoonful of salsa and fresh cilantro.
  5. Serve immediately while warm.

Notes

To store leftovers, place the assembled bowls (without avocado and salsa) in airtight containers in the refrigerator. They will keep well for up to 3 days.
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