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Delicious Healthy Tex Mex Breakfast Bowl garnished with lime and cilantro and crispy tortilla strips.
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5 from 4 votes

Healthy Tex Mex Breakfast Bowls

Healthy Tex Mex Breakfast Bowls are a lightened-up but substantial complete cowboy Mexican breakfast with black bean wrangler salsa, bronco-buster turkey sausages, rancher fried eggs and crunchy tortillas.
Cook Time30 mins
Total Time30 mins
Course: Breakfast and Brunch
Cuisine: Tex Mex
Servings: 4
Calories: 354kcal
Author: HWC Magazine

Ingredients

  • 15 oz black beans
    canned rinsed and drained
  • 4 tomatoes
    chopped
  • ½ cup onion
    chopped
  • 2 cloves garlic
    minced
  • 2 tablespoon lime juice
  • 1 jalapeno
    or to desired heat level
  • 1 avocado
    chopped
  • ½ cup corn
    thawed frozen or cooked fresh
  • cup cilantro
    chopped
  • 1 teaspoon cumin
  • salt and pepper to taste
  • cooking spray
  • 4 patties turkey sausage
  • 1 tablespoon olive oil
  • 4 eggs
  • 2 flour or corn soft tortillas can use gluten-free or low carb ones too (optional)
  • ¼ teaspoon chili powder optional
  • ¼ teaspoon garlic powder optional
  • garnishes like cheese, hot sauce, etc. optional

Instructions

  • Make the Black bean wrangling salsa: In a medium bowl combine black beans, tomatoes, onion, garlic, lime, jalapeños, avocado, corn, cilantro, cumin, salt and pepper and stir to mix well.  Set aside.
  • Cook the turkey sausage patties in a nonstick pan with a little cooking spray for about 3-4 minutes on each side until cooked. Set aside and keep warm
  • Slice your soft tortillas into thin strips and cut into thirds. Place 1-2 tablespoons of olive oil into pan and add the tortilla strips. Gently shake your pan every few minutes to make sure that they brown evenly on all sides.  Fry until golden brown. Remove and place on a plate with a napkin. Sprinkle with garlic and chili powder. Set aside. (Alternatively, you may also bake your tortilla strips in a 375 F degree (190 C degree) oven for 20 minutes and stir halfway though to ensure browning on a sides.
  • Pan fry eggs. Place oil or butter in non-stick pan and break egg whole into pan being careful not to break the yolk. Let the egg cook for about 30 seconds to a minute or until the white is no longer translucent and when you touch it is firm to touch. My boys do not like runny eggs and prefer them cooked all the way through with the yolks broken. However, I know many people like it when the egg runs over their sausage and then can dip into egg. Cook to your desired effect.
  • Assembly: In a medium bowl, place a layer of salsa, add 2-3 sausages on top, then place the fried egg on top, then on the very top garnish with crunchy fried tortillas. As an extra colorful and tasty touch, add grated cheese, chopped cilantro, sour cream or hot sauce splash to garnish.

Notes

If you want to make this recipe low carb, skip the fried tortilla chips on top and remove the black beans and corn from the salsa. 
You can cook your egg any way you like. Scrambled, over easy or sunny side up. We love that drippy egg.
To cook a sunny side up egg, we prefer to use a non-stick pan. You can use either butter or olive oil to grease your pan.
Get your pan medium hot
Add a little butter or oil to your pan and allow to melt.
Crack the egg gently on a flat surface. Don’t use the end of the pan or otherwise you will have a drip mess to possibly clean up. Some people like to first break their egg being careful to not poke the yolk in a small bowl first to make sure that everything is okay before transferring to your pan. That is fine too.
Add your egg carefully into the pan and allow it to fry on low medium heat. Salt and pepper as desired.
Your egg is done with the whites of the egg are set and not wiggly. You can check by touching the whites gently with your finger.
Feel free to use gluten-free or low carb flour or corn tortillas in your recipe. 

Nutrition

Serving: 1g | Calories: 354kcal | Carbohydrates: 38g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 82mg | Potassium: 1011mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1463IU | Vitamin C: 31mg | Calcium: 84mg | Iron: 4mg