Tex-Mex Breakfast Bowls

Chris and I are always looking for new ideas for Sunday morning breakfast.  This was a Bush’s Beans ad in the October 2019 issue of Food Network Magazine.  This looks like it is super easy to make. and I could see shaking it up with different flavors of Bush’s Beans and/or vegetables.

2 tbsp. olive oil, divided
1 small onion diced small
1 medium sweet potato diced small
Salt and pepper to taste
1/4 tsp. chili powder
1 can Bush’s Southwest Style Pinto Beans
2 eggs
2/3 C. pico de gallo
1/2 avocado, sliced
Fresh cilantro for serving
Hot sauce for serving
Lime wedges for serving

Heat 1 tbsp. olive oil in a medium skillet over medium heat.  Add the onion and sweet potato.  Season with salt, pepper and chili powder.  Cook, stirring occasionally until the onions start to caramelize and the sweet potatoes soften, about 10-15 minutes.  Divide the mixture into two bowls.

Heat the Southwestern Style Pinto Beans using the same skillet.  Divide into 2 bowls on the side of the sweet potato mixture..

Wipe down the same skillet, heat the remaining olive oil and cook 2 eggs sunny side up (or any style you prefer). Top each bowl with an egg.

Top the breakfast bowls with pico de gallo, avocado slices, and fresh cilantro.  Add hot sauce and lime juice if desired.  Serve immediately.