Mexican Breakfast Bowls No ratings yet.


medium prep time 10 mins | cook time 50 mins | SERVINGS 4

Ingredients

    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

    4 eggs

Directions

  • STEP ONE

    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).

  • STEP TWO

    When making the La Fe chorizo, cook it with a little oil, browning it and breaking it apart into crumbles.

  • STEP THREE

    Heat the La Fe black beans, season with salt, chili pepper, La Fe sazon, and cumin.

  • STEP FOUR

    Prepare the eggs to your liking – either scrambled, over easy, sunny side up, or poached.

  • STEP FIVE

    Saute any desired La Fe frozen vegetables and/or La Fe frozen peppers and onions in La Fe vegetable oil.

  • STEP SIX

    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.

  • STEP SEVEN

    Serve with your favorite La Fe hot sauce and a dollop of La Fe mexican crema.