Sautéed Black Bean and Avocado Breakfast Bowl

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A protein-rich breakfast with sautéed black beans, perfectly cooked eggs, and creamy avocado slices. This American-inspired recipe (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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add 1/2 cup rinsed black beans and 1/4 tsp cumin, and cook for 3 minutes until heated through, stirring occasionally.
3. 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).
4. 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.