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Ultimate Breakfast Burrito Bowl Recipe with Spicy Chorizo and Avocado

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A quick and flavorful breakfast bowl combining spicy chorizo, creamy avocado, fluffy eggs, and rice for a satisfying and hearty meal perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • 8 ounces fresh or pre-cooked Mexican chorizo
  • 1 cup cooked long-grain white or brown rice
  • 4 large eggs, room temperature
  • 1 ripe avocado, diced
  • 1 cup canned black beans, rinsed and drained (optional)
  • 1 medium red or green bell pepper, diced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • A handful fresh cilantro, chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Pinch of salt and black pepper
  • 1 lime, cut into wedges
  • 1 tablespoon olive oil or avocado oil

Instructions

  1. Cook the rice: If not using leftover rice, bring 1 cup water to a boil in a medium saucepan. Add 1/2 teaspoon salt and 1 cup long-grain white rice. Cover, reduce heat to low, and simmer for 15 minutes (brown rice takes about 40 minutes). Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  2. Prepare the chorizo: Heat 1 tablespoon olive or avocado oil in a skillet over medium heat. Add chorizo, breaking it up with a spatula. Cook for 6–8 minutes until browned and slightly crispy on edges. Remove from pan and set aside, leaving oil in skillet.
  3. Sauté the veggies: In the same skillet, add diced onion and bell pepper. Cook for 4–5 minutes until softened. Add minced garlic and cook for 30 seconds, careful not to burn.
  4. Scramble the eggs: Beat eggs with salt, pepper, cumin, and smoked paprika. Pour into skillet with veggies, stirring gently. Cook for 3–4 minutes until soft and fluffy but not dry. Remove from heat.
  5. Warm the beans: Heat black beans in a small saucepan or microwave until warm, seasoning with a pinch of salt if desired.
  6. Assemble the bowl: Start with a base of rice, then layer chorizo, scrambled eggs with veggies, and black beans. Top with diced avocado and fresh cilantro. Finish with a squeeze of lime.
  7. Final touches: Taste and adjust seasoning, adding extra salt or hot sauce if desired.

Notes

Cook chorizo slowly over medium heat to develop smoky, spicy flavor and crispy edges. Scramble eggs low and slow for creamy texture. Use leftover rice for convenience and refresh by microwaving uncovered if needed. Add avocado last minute if you prefer it warm. Adjust spice level by choosing mild chorizo or adding jalapeños or cayenne.

Nutrition

Keywords: breakfast burrito bowl, chorizo, avocado, easy breakfast, spicy breakfast, healthy breakfast, gluten-free, quick breakfast

Find it online: https://emmastirs.com/ultimate-breakfast-burrito-bowl-recipe-with-spicy-chorizo-and-avocado-easy-and-flavorful/