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Breakfast Corn Tortilla Bowl

A crispy corn tortilla bowl filled with chorizo, black beans, avocado, and topped with a fried egg and fresh salsa. This gluten-free Mexican breakfast is packed with protein and flavor.

35 minMediumServes 4460 cal/serving

MexicanBreakfastOven and StovetopHigh ProteinHigh FiberGluten-FreeLow-SodiumAlcohol-Free

Ingredients

  • 4 corn tortillas (6-inch)
  • 2 tbsp avocado oil
  • 1/2 lb Mexican chorizo, casing removed
  • 1/2 white onion, diced
  • 2 garlic cloves, minced
  • 1 cup canned black beans, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 4 large eggs
  • 1 avocado, sliced
  • 1/2 cup fresh salsa (pico de gallo)
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/4 cup cotija cheese, crumbled

Instructions

  1. 1

    Preheat the oven to 375°F (190°C). Invert 4 oven-safe ramekins or small bowls on a baking sheet.

  2. 2

    Lightly brush both sides of the 4 corn tortillas (6-inch) with avocado oil. Drape a tortilla over each inverted ramekin to form a bowl shape.

  3. 3

    Bake for 10-12 minutes until the tortillas are crisp and golden. Remove from the oven and let cool slightly before carefully removing from the ramekins.

  4. 4

    Meanwhile, heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add 1/2 lb casing removed Mexican chorizo and cook, breaking it up with a spoon, for 4-5 minutes until browned.

  5. 5

    Add 1/2 diced white onion and 2 minced garlic cloves to the skillet and cook for 2-3 minutes until softened.

  6. 6

    Stir in 1 cup drained and rinsed canned black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook for another 2 minutes, then remove from heat.

  7. 7

    In a separate non-stick skillet, heat the remaining oil over medium heat. Crack 4 large eggs into the skillet and cook to your preferred doneness (sunny-side up, over easy, etc.).

  8. 8

    To assemble, place each tortilla bowl on a plate. Fill with the chorizo-bean mixture. Top with sliced 1 sliced avocado, a fried egg, 1/2 cup fresh salsa (pico de gallo), crumbled 1/4 cup crumbled cotija cheese, and chopped 1/4 cup chopped fresh cilantro.

  9. 9

    Serve immediately with 1 cut into wedges lime on the side for squeezing over the top.

Questions

Can I make Breakfast Corn Tortilla Bowl dairy-free?

Yes. The dairy in this entry is 1/4 cup cotija cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Breakfast Corn Tortilla Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Breakfast Corn Tortilla Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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