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Rancheros Breakfast Bowls with Chorizo & Avocado
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4 Serving Breakfast

Rancheros Breakfast Bowls

with Chorizo & Avocado

Tags: Gluten-Free <600 Calories Soy-Free Nut-Free Chef's Choice High Fiber Bone Health
Cook Time
4 Servings  |  10 min

Nutrition (per serving)

CALORIES
400
FAT
22g
CARBOHYDRATES
35g
PROTEIN
17g

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INGREDIENTS

  1. 8 oz vegan chorizo, crumbled
  2. 13.4 oz black beans, drained and rinsed
  3. 3/4 cup mojo rojo sauce
  4. 0.25 oz fresh cilantro, chopped
  5. 1 avocado, halved, peeled, and diced (pit removed)
  6. 2 red radishes, thinly sliced
  7. 1 tbsp vegetable oil*
  8. Salt and pepper*
  9. *Not included
  10. For full ingredient list, see Nutrition.
  11. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: N/A
Tools: Large nonstick skillet
Cook Time
4 Servings  |  10 min

Nutrition (per serving)

CALORIES
400
FAT
22g
CARBOHYDRATES
35g
PROTEIN
17g

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INSTRUCTIONS

1
Cook the chorizo

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Add chorizo and cook until heated through, 3 to 5 minutes. Divide chorizo between 4 serving bowls. Wipe skillet clean to use in the next step.

2
Cook the rancheros beans

Add black beans and mojo rojo to the same skillet and cook until beans are warmed through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper to taste.

3
Serve

Divide rancheros beans between the bowls with chorizo. Top with avocado and radishes.

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