Tex-Mex Breakfast Bowls

The method's theirs. Go give them the click.

Ingredients

1 pint cherry or grape tomatoes, quartered
¼ cup finely chopped white onion (about ¼ small onion)
¼ cup chopped fresh cilantro
1 tablespoon lime juice (about ½ medium lime)
¼ teaspoon fine-grain sea salt
1 tablespoon olive oil
½ cup finely chopped white onion (about ½ small onion)
2 teaspoons Frontier Co-op ground cumin
½ teaspoon Frontier Co-op garlic powder or 2 cloves garlic, pressed or minced
2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
½ cup water
½ teaspoon fine-grain sea salt
Freshly ground black pepper, to taste
1 teaspoon lime juice
10 eggs
3 tablespoons cream or neutral-flavored milk of choice
¼ teaspoon fine-grain sea salt
Freshly ground black pepper
Pinch of Frontier Co-op red pepper flakes
2 teaspoons olive oil
½ cup grated Monterey Jack cheese or cheddar cheese, optional
1 ripe avocado, thinly sliced
Your favorite salsa
Roasted breakfast potatoes, optional

As published by Cookie and Kate.

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