Southwest Breakfast Bowls with Wisconsin Cotija

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by Sara of Sprouted Kitchen

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A quick, go-to breakfast is easily put together with the help of a big batch of quinoa and beans. I often have cooked quinoa and black beans on hand, since I use them regularly for burritos, for side dishes or to compose a breakfast bowl like this recipe. If you don’t have cooked quinoa on hand, you could make some quickly or swap in any whole grain – perhaps some cooked brown rice or polenta.

I use the word breakfast lightly, since the egg is a permissible protein for any time of day. Because the beans and grains can be made well in advance, it is a recipe that works great for busy mornings, just requiring a little more time than it takes to fry the eggs.

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I spiced up the beans with some salsa (homemade or store-bought will suffice), and topped the bowl with creamy avocado and a generous sprinkling of Wisconsin cotija cheese. The appetizing combination of fresh green cilantro, sharp nibs of green onion and Wisconsin cheese really make the flavors of the bowl come to life.

Cotija has the perfect salty bite to top a bowl like this one. It crumbles easily so a little bit gets into every spoonful. Its flavor is fresh and assertive, and it also goes well on top of your Cinco de Mayo meal favorites like tacos, burritos or enchiladas.

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Southwest Breakfast Bowls with Wisconsin Cotija
By Sara of Sprouted Kitchen
Servings: 2

 

Ingredients:

1 1/2 cups cooked quinoa, reheated until hot

Sea salt and pepper, to taste

2 cups canned black beans, drained and rinsed

1/4 cup water

1/2 cup mild salsa

1 tablespoon extra virgin olive oil or other neutral oil

2-4 eggs

1 large avocado, halved, pitted and sliced

Cilantro, chopped, for garnish

2/3 cup (4 ounces) Wisconsin cotija cheese, crumbled

 

Cooking Directions:

Season the reheated quinoa with salt and pepper and keep warm.

 

In pot over low heat, combine black beans, water and salsa. Stir to mix. Cover and heat until warmed through, about 5 minutes.

 

In nonstick skillet, heat oil over medium. – Fry each egg to your preference –sunny-side- up, over easy, etc. Season with salt and pepper.

 

Serve by dividing quinoa and black bean mixture into 2 bowls. Top each bowl with half the avocado slices and an egg or 2, your preference. Garnish with cilantro.  Sprinkle cotija cheese on top and serve immediately.

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