Easy Mexican Breakfast Bowls

Easy Mexican Breakfast Bowls with all the goods! So flavorful and satisfying, you'll want to wake up to this every morning!

Ingredients

4 eggs

spiraled butternut squash

WHOLLY® SIMPLY AVOCADO™

Refried black beans

1 can black beans

2 teaspoon chili powder

1/2 teaspoon cumin

1 teaspoon lime juice

1/2 teaspoon salt

Pico de gallo

1 large tomato, diced and seeded

1 small onion, diced

1 small jalapeño, diced

2 teaspoons lime juice

2 tablespoons finely chopped cilantro

1/4 teaspoon salt

Instructions

In a small pot, heat all ingredients for refried beans over med-high heat. Mash using a potato masher or fork and cook for 7-8 min, mashing and stirring occasionally. Remove from heat when fully heated and soft.

Make pico de gallo by mixing all ingredients together. Let sit so the flavors can mingle.

Meanwhile, cook butternut squash in a large frying pan over med-high heat for about 5-8 min, stirring often until fully cooked and soft.

Remove squash from pan. Spray pan with cooking spray or add oil to pan and crack eggs into pan, cooking for about 3-4 min until yolks are as runny as you desire. Flip for a fried egg, or continue cooking another min for sunny side up.

Add refried beans to bowls and top with squash, WHOLLY® SIMPLY AVOCADO™, pico de gallo and egg. Enjoy!