Breakfast Corn Tortilla Bowl

Name: Breakfast Corn Tortilla Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
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

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

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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

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

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

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

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

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

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

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

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Questions

What oven temperature does Breakfast Corn Tortilla Bowl need?

For Breakfast Corn Tortilla Bowl, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 12 minutes, in step 3.

What can I use instead of cotija in Breakfast Corn Tortilla Bowl?

The entry for Breakfast Corn Tortilla Bowl calls for 1/4 cup cotija cheese, crumbled. In its place: Feta or ricotta salata, crumbled. Rinse the feta briefly if it is very salty.

How hot is Breakfast Corn Tortilla Bowl?

Only mildly. The heat in Breakfast Corn Tortilla Bowl comes from 1 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Breakfast Corn Tortilla Bowl dairy-free?

Yes. The dairy in Breakfast Corn Tortilla Bowl 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.

Does Breakfast Corn Tortilla Bowl contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Breakfast Corn Tortilla Bowl keep?

Refrigerate what is left of Breakfast Corn Tortilla Bowl within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. The avocado browns within hours; add it fresh to each portion.

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