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Power through your day with these hearty breakfast bowls featuring Tex-Mex flavors and HERDEZ Salsa-Casera, which adds a fresh and delicious kick to your morning. Weekend mornings ofter start off slow around here, with breakfast sometimes morphing into the lunch hour. By the time I’ve gotten around to it, it’s already noon and I’m famished. Roasted sweet potatoes, re-fried black beans, and grilled steak, is topped with a farm fresh egg, shredded cheese and fresh pico de gallo. HERDEZ Salsa is centered around authentic flavors and really runs up the flavor in these Tex-Mex Breakfast bowls. After a fabulous breakfast/brunch, I always like to spend quality time with my family and friends. How does your family spend Sunday’s?

Breakfast food is certainly my favorite meal, and I often have breakfast for dinner. This dish works fabulously for just that. Theres protein, veggies, carbs… everything you need to help re-fuel after a long day. It is also a re-heat friendly meal, which during busy weekday mornings/nights can come in very handy. Although everything CAN be re-heated, I make the eggs fresh every time. It only takes a few minutes to try an egg, and they taste much better fresh.

The good news? You really can eat Mexican food for every meal… who says you have to wait for ‘Taco Tuesday’!

 

 

 

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Prep Time

15-20 mins

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Cook Time

45 mins

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Total Time

1 hour to 1 hour and fifteen minutes

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Ingredients

• 2 sweet potatoes, cubed
• 2 sirloin steaks
• 4 eggs
• 1, 15 oz. can of black beans
• 2 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 tablespoons butter
• 1 cup shredded cheese
• 1 pint cherry tomatos, chopped
• 1/4 onion, chopped
• 1 bunch cilantro
• 1/2 lime, juiced
• Olive oil
• Salt and Pepper for seasoning
• Herdez Salsa

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Instructions

1. Pre-heat oven to 400 degrees F. Place chopped sweet potatoes on a pan, drizzle with olive oil and sprinkle with salt and pepper. Bake for about 30 minutes, or until tender.
2. While sweet potatoes are in the oven cook the steaks. Place both steaks in a cast iron skillet with a little olive oil and cook until desired done-ness. About 3-5 minutes per side. Once cooked, chop into cubes
3. To make re-fried black beans, heat butter in a heavy skillet over medium heat. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in skillet with a fork. Stir beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally. Smash bean mixture with a potato masher or fork to desired texture.
4. To make pico de gallo place chopped tomato, onion and the juice from half a lime into a bowl. Sprinkle in desired amount of chopped cilantro. Season with salt and pepper.
5. Fry eggs.
6. Assemble the bowls. Place sweet potatoes, steak, re-fried beans, and pico de gallo in large bowls. Top with an egg and sprinkle with shredded cheese. Top with salsa or hot sauce. Serves 4.

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