Mexican Breakfast Bowl: A Vibrant and Hearty Start to Your Day
Kickstart your morning with a burst of flavour with our Mexican Breakfast Bowl. This hearty and nutritious dish is packed with bold ingredients like spiced black beans, scrambled eggs, avocado, and fresh salsa, delivering a perfect balance of protein, healthy fats, and vibrant flavours. Whether you’re looking for a satisfying breakfast or a brunch option, this bowl brings the zest and warmth of Mexican cuisine to your table.
Using your Instant Pot, you can easily prepare the black beans with minimal effort, ensuring they’re perfectly cooked and seasoned. Layer them with fluffy scrambled eggs, creamy avocado, and a tangy salsa for a delicious combination that will keep you fuelled throughout the day. Add a sprinkle of cheese or a dollop of sour cream for extra indulgence, and don’t forget a squeeze of lime for that fresh, citrusy kick.
Perfect for a quick weekday breakfast or a leisurely weekend meal, the Mexican Breakfast Bowl offers a delightful and filling option to start your day. It’s a versatile recipe that can be customised with your favourite toppings, making it both a healthy and exciting way to enjoy breakfast.
Servings:
6
Total Time:
40
Product:
Duo Crisp with Ultimate Lid, Instant Pot Duo Crisp Pro Crisp, Instant Pot Multi Pressure Cooker
Ingredients
Oil, salt & pepper as needed
2 medium leeks, sliced
2 red peppers, sliced
1 courgette, diced
½ tsp chilli
1 tbsp cumin seeds
400g kidney beans
400g chopped tomatoes
100g tomato purée
1 tbsp ground coriander
1 tbsp ground cumin
¼ tsp smoked paprika
50g dark chocolate, diced
20g fresh coriander
Juice of ½ a lime
For Serving: Corn chips, smoky couscous, guacamole and salsa (shop bought or make your own!)
Instructions
- Sauté in oil the garlic, leek, red peppers, courgette, chilli and cumin seeds, for 5-6 minutes stirring regularly.
- Deglaze the base of the inner pot, then add the drained kidney beans, chopped tomatoes, tomato purée, ground coriander, ground cumin, paprika, salt and pepper, but do not stir. Secure the lid.
- Pressure Cook for 8 minutes, with a 10 minute natural pressure release.
- Meanwhile, assemble the remaining bowl elements, or make your own!
- Once the chilli has cooked, stir through the chocolate until it has melted, then add the chopped fresh coriander and lime juice.
- Assemble all your bowl elements together and enjoy with some additional corn chips.
Notes
Make your own extra bowl elements…
Smoky couscous: combine 200g couscous with 1 tsp smoked paprika, 1 tbsp soy sauce and 1 tbsp of oil in a bowl. Pour just boiled water until it covers it by more than 1 cm, then leave covered for 5 minutes to cook, before fluffing with a fork.
Guacamole: mash 2 ripe avocados, and mix with the juice of 1 lime, a finely diced garlic clove, ½ a red onion finely diced, 6 cherry tomatoes cut in half, ½ tsp cumin plus salt and pepper
Cherry tomato Salsa: combine together a handful of finely chopped coriander, 20 quartered cherry tomatoes, a ¼ of a cucumber cut into cubes, ½ a red onion finely diced, 60g sweetcorn, plus salt and pepper.