Mexican Breakfast Bowlsmedium prep time 10 mins | cook time 50 mins | SERVINGS 4
1/2 an onion, diced
1 sweet potatoes (or yums), diced into 1/2 inch cubes
3 tbsp La Fe Vegetable Oil
Salt (to taste)
La Fe Black Pepper (to taste)
1 1/2 tsp chili powder (to taste)
2 cups La Fe Chorizo
1 1/2 cups La Fe Canned Black Beans
1 tsp cumin
La Fe Sazon
1 cup La Fe Frozen Mixed Vegetables
Toss onion and sweet potato with the La Fe vegetable oil, season with salt, pepper and chili powder and roast on parchment lined baking sheet in a 400˚F oven until tender, about 20 minutes. (Alternatively, sear in skillet over medium heat, stirring occasionally for 10-15 minutes).
When making the La Fe chorizo, cook it with a little oil, browning it and breaking it apart into crumbles.
Heat the La Fe black beans, season with salt, chili pepper, La Fe sazon, and cumin.
Prepare the eggs to your liking – either scrambled, over easy, sunny side up, or poached.
Saute any desired La Fe frozen vegetables and/or La Fe frozen peppers and onions in La Fe vegetable oil.
Once the sweet potatoes are cooked, divide among 4 bowls. Divide the La Fe chorizo and La Fe black
beans. Top with the eggs, avocado slices, cilantro and scallions. Add fresh tomatoes if in season.
Serve with your favorite La Fe hot sauce and a dollop of La Fe mexican crema.