Loaded Breakfast Burrito Bowl

Ingredients

Instructions

1. 1

   COOK THE CHORIZO: Heat a large skillet over medium-high heat. Remove the chorizo from its casing if using links, or add loose chorizo directly. Cook for 5-6 minutes, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining. The fat should render out. Use a slotted spoon to transfer the cooked chorizo to a paper towel-lined plate. Drain off most of the fat from the pan, leaving about 1 tablespoon for the eggs.

2. 2

   SCRAMBLE THE EGGS: Crack the eggs into a bowl and whisk with a pinch of salt. Pour into the same pan with the reserved chorizo fat over medium heat. Let sit for 15 seconds, then gently stir with a spatula, pushing from the edges to the center. Cook for 2-3 minutes until the eggs form soft, creamy curds but are still slightly moist. Remove from heat immediately.

3. 3

   WARM THE COMPONENTS: While the eggs cook, warm the cooked rice in the microwave for 1-2 minutes or in a separate pan with a splash of water. Heat the drained black beans in a small saucepan or microwave until hot, about 2 minutes. Season the beans with a pinch of salt and cumin if desired.

4. 4

   BUILD THE BOWLS: Divide the warm rice evenly among 4 serving bowls as the base. Spoon the black beans on one side of each bowl. Add the chorizo next to the beans. Place the scrambled eggs on the remaining section. The bowl should have distinct sections of each component for visual appeal.

5. 5

   ADD THE TOPPINGS: Sprinkle shredded cheddar cheese over the hot components so it melts slightly. Fan the avocado slices on top. Add dollops of sour cream and pico de gallo. Scatter jalapenos and fresh cilantro over everything. Serve immediately with hot sauce and lime wedges on the side if desired.