Name: Tex-Mex Breakfast Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 bowls
Ingredients: 1 pint cherry or grape tomatoes, quartered; 1/4 cup finely chopped white onion (about 1/4 small onion); 1/4 cup chopped fresh cilantro; 1 tablespoon lime juice (about 1/2 medium lime); 1/4 teaspoon fine-grain sea salt; 1 tablespoon olive oil; 1/2 cup finely chopped white onion (about 1/2 small onion); 2 teaspoons Frontier Co-op ground cumin; 1/2 teaspoon Frontier Co-op garlic powder or 2 cloves garlic, pressed or minced; 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans; 1/2 cup water; 1/2 teaspoon fine-grain sea salt; Freshly ground black pepper, to taste; 1 teaspoon lime juice; 10 eggs; 3 tablespoons cream or neutral-flavored milk of choice; ¼ teaspoon fine-grain sea salt; Freshly ground black pepper; Pinch of Frontier Co-op red pepper flakes; 2 teaspoons olive oil; ½ cup grated Monterey Jack cheese or cheddar cheese, optional; 1 ripe avocado, thinly sliced; Your favorite salsa; Roasted breakfast potatoes, optional