alive logo

Sunny Mexican Breakfast

Serves 4.


    Sunny Mexican Breakfast

    A delicious start to a day includes eating beans. Plant-based, naturally nutritious, and oodles of filling fibre—you’ll be satisfied all morning with this Mexican breakfast.


    DIY cooked beans

    Making your own beans from scratch is a healthy alternative and not that complicated.

    • Soak overnight.
    • Place in large saucepan with aromatics such as bay leaf, onion, garlic, and cumin.
    • Cover with water at least 1 in (2.5 cm) above beans.
    • Bring to a boil, cover, and simmer for 1 to 1 1/2 hours, or until as tender as you like. Drain.
    • Season with salt after cooking.


    Sunny Mexican Breakfast


    • 1 Tbsp (15 mL) coconut or extra-virgin olive oil
    • 1/2 red onion, thinly sliced
    • 1/2 red bell pepper, seeded and cut into julienne strips
    • 19 oz (540 mL) can black beans, rinsed and drained
    • 3 Tbsp (45 mL) sliced canned jalapeno peppers
    • 1/4 tsp (1 mL) ground cumin
    • 1/4 tsp (1 mL) sea salt
    • Generous pinch of cayenne, plus extra
    • 4 organic eggs
    • 4 large leafy lettuce leaves
    • 1 avocado, pitted and sliced
    • 1 Ataulfo mango, peeled, pitted, and sliced
    • 1 lime, cut into wedges
    • Several cilantro sprigs


    Per serving:

    • calories335
    • protein15g
    • fat16g
      • saturated fat3g
      • trans fat0g
    • carbohydrates36g
      • sugars9g
      • fibre11g
    • sodium318mg



    In large saucepan, warm oil over medium heat. Add onion and red pepper; sauteu0301 until soft and clear and red pepper is still crisp, about 2 minutes.


    Add beans, jalapeno, and seasonings and gently fold together until warmed. Add more seasonings to taste, if you wish. Remove from the heat and set aside.


    In large nonstick frying pan, gently fry eggs until set but yolk is still runny.


    To serve, arrange a lettuce leaf on each of 4 serving plates. Top each with a scoop of black bean mixture and slices of avocado, and mango. Nestle fried egg on top and dust with a little cayenne, if you wish.


    Serve with a lime wedge and cilantro sprigs.


    Like this recipe?

    This recipe is part of the Tropical Kitchen collection.



    SEE MORE »
    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.