Sautéed Black Bean and Avocado Breakfast Bowl
A protein-rich breakfast with sautéed black beans, perfectly cooked eggs, and creamy avocado slices. This american-inspired breakfast (vegetarian) ready in about 20 minutes combines black beans, avocado, eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup, canned, rinsed and drained black beans
- 1/2 medium, sliced avocado
- 2 large eggs
- 1 tbsp olive oil
- 1/4 cup, diced red onion
- 1/4 tsp cumin
- to taste salt
- to taste black pepper
- 1/4 cup, chopped (optional) fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add 1/4 cup diced red onion and cook for 2 minutes until softened.
- Step 2: Add 1/2 cup rinsed black beans and 1/4 tsp cumin, and cook for 3 minutes until heated through, stirring occasionally.
- Step 3: Push the beans to one side of the skillet, then crack 2 large eggs into the empty space. Season with salt and pepper, and cook until the eggs reach your desired doneness (about 3-4 minutes for medium).
- Step 4: Divide the black beans and onions between two bowls. Top with 1/2 sliced avocado per bowl and 2 eggs. Sprinkle with 1/4 cup chopped fresh cilantro (if using) and serve immediately.
Frequently asked questions
How long does Sautéed Black Bean and Avocado Breakfast Bowl take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Sautéed Black Bean and Avocado Breakfast Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Sautéed Black Bean and Avocado Breakfast Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Black Bean and Avocado Breakfast Bowl for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Black Bean and Avocado Breakfast Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! Made it for my family and they all loved the avocado and black bean combo.
- ★★★★★
This is my new favorite breakfast! The black beans were perfectly sautéed and the avocado added the perfect creaminess.
- ★★★★☆
Great dish, but the black beans were a bit bland. Next time I'll add more spices.
