Description
This Healthy Mexican Breakfast is a quick, one-pan meal featuring eggs, black beans, avocado, and bold spices. It's packed with protein and fiber, customizable, and perfect for busy mornings.
Ingredients
4 Large eggs
1 cup Canned black beans (rinsed)
1 Avocado (diced)
1 Red bell pepper (diced)
2 handfuls Fresh spinach
1 tablespoon Olive oil
1 teaspoon Ground cumi
1/2 teaspoon Smoked paprika
To taste Salt & pepper
1/4 cup Fresh cilantro (chopped)
From 1 lime Lime juice
Optional: salsa or hot sauce for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced bell pepper and cook for 3 minutes until soft
- Add rinsed black beans, cumin, smoked paprika, salt, and pepper. Cook for 2 more minutes
- Add fresh spinach and stir constantly until wilted. Push everything to one side of the pa
- Crack eggs into the empty side and scramble them gently with a spatula
- Mix the scrambled eggs with the bean mixture. Turn off heat
- Fold in diced avocado. Squeeze fresh lime juice on top and sprinkle with chopped cilantro. Serve immediately
Notes
Use a non-stick skillet for easy cleanup.
Dice avocado right before serving to prevent browning.
Do not overcook the eggs; keep them soft and fluffy.
Rinse canned beans thoroughly to reduce sodium.
Warm plates for a better experience.
Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water.
For meal prep, prepare the bean mixture separately and add fresh eggs and avocado each morning.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 185 mg
Keywords: mexican breakfast, healthy breakfast, eggs, black beans, avocado