Avocado Burrito Breakfast Bowl

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Avocado Burrito Breakfast Bowl

The Avocado Burrito Breakfast Bowl is a delicious and nourishing way to start your day.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Avocado Burrito Breakfast Bowl

CaloriesCalories

360 Per Serving

ProteinProtein

13g Per Serving

FiberFiber

14g Per Serving
×
Calories 360
Total Fat 20.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 14.0 g
Cholesterol 90 mg
Sodium 340 mg
Total Carbohydrate 32 g
Dietary Fiber 14 g
Sugars 6 g
Protein 13 g

Dietary Exchanges
1 starch, 4 vegetable, 1 lean meat, 3 fat

Ingredients

Servings  4   Serving Size   1 1/2 cups

  • 1 tablespoon olive oil, extra virgin (divided)
  • 1 cup chopped onion
  • 1 cup chopped red pepper
  • 1 can low-sodium pinto beans
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup cherry tomatoes (cut in half)
  • 2 ripe, fresh avocados (halved, pitted, peeled, sliced)
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon chopped shallots
  • 1/4 cup low-sodium salsa verde
  • 2 eggs
  • 2 egg whites
  • cilantro for garnish

Directions

Tip: Click on step to mark as complete.

  1. Heat 2 teaspoons of extra virgin olive oil over medium heat in a large skillet. Add the onion and sauté until soft. Then add the red pepper and continue to cook over medium low heat until softened.
  2. Add the pinto beans, chili powder, and cumin to the skillet. Cook briefly to warm the beans, then cover the skillet and turn off the burner.
  3. Chop the tomatoes and 1 ½ avocados into bite-sized pieces. Set aside.
  4. To make the avocado crema, combine the remaining ½ avocado along with the almond milk, shallot, and salsa verde in a blender. Process to combine well.
  5. In a small bowl, scramble together the eggs and egg whites. In a clean skillet, add 1 teaspoon of olive oil and cook eggs over medium low heat to make scrambled eggs.
  6. Divide the bean mixture among four plates. Top with the cherry tomatoes, avocado pieces, and scrambled egg. Drizzle each plate with the avocado crema.

Tip: Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

The Avocado Burrito Breakfast Bowl is a delicious and nourishing way to start your day.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Avocado Burrito Breakfast Bowl

CaloriesCalories

360 Per Serving

ProteinProtein

13g Per Serving

FiberFiber

14g Per Serving
×
Calories 360
Total Fat 20.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 14.0 g
Cholesterol 90 mg
Sodium 340 mg
Total Carbohydrate 32 g
Dietary Fiber 14 g
Sugars 6 g
Protein 13 g

Dietary Exchanges
1 starch, 4 vegetable, 1 lean meat, 3 fat

Ingredients

Servings  4   Serving Size   1 1/2 cups

  • 1 tablespoon olive oil, extra virgin (divided)
  • 1 cup chopped onion
  • 1 cup chopped red pepper
  • 1 can low-sodium pinto beans
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup cherry tomatoes (cut in half)
  • 2 ripe, fresh avocados (halved, pitted, peeled, sliced)
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon chopped shallots
  • 1/4 cup low-sodium salsa verde
  • 2 eggs
  • 2 egg whites
  • cilantro for garnish

Directions

Tip: Click on step to mark as complete.

  1. Heat 2 teaspoons of extra virgin olive oil over medium heat in a large skillet. Add the onion and sauté until soft. Then add the red pepper and continue to cook over medium low heat until softened.
  2. Add the pinto beans, chili powder, and cumin to the skillet. Cook briefly to warm the beans, then cover the skillet and turn off the burner.
  3. Chop the tomatoes and 1 ½ avocados into bite-sized pieces. Set aside.
  4. To make the avocado crema, combine the remaining ½ avocado along with the almond milk, shallot, and salsa verde in a blender. Process to combine well.
  5. In a small bowl, scramble together the eggs and egg whites. In a clean skillet, add 1 teaspoon of olive oil and cook eggs over medium low heat to make scrambled eggs.
  6. Divide the bean mixture among four plates. Top with the cherry tomatoes, avocado pieces, and scrambled egg. Drizzle each plate with the avocado crema.

Tip: Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.