QUINOA HUEVOS RANCHEROS BOWLS

Eggs are not just for breakfast, I love them for lunch or dinner too! This flavorful protein-pack breakfast bowl has a Mexican flair, topped with salsa verde, black beans, avocados and queso fresco.



INGREDIENTS:

1 cup cooked quinoa
2 cups cooked warm black beans
5 oz avocado, sliced
1 lime, halved
1/2 teaspoon kosher salt
nonstick spray
4 large eggs
1/2 cup salsa verde, homemade or jarred
1/4 cup sour cream, mixed with water to thin
1/2  cup crumbled queso fresco
fresh cilantro, for topping



DIRECTIONS:

Spoon quinoa and beans side by side into 4 bowls. Top with avocado, season with salt and squeeze lime juice over everything.
Heat a large skillet over medium-low heat, spray with oil and cook eggs to your liking.
Top each bowl with an egg, salsa verde, queso fresco and drizzle with sour cream. Finish with cilantro.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 bowl

Amount Per Serving:
Smart Points: 11
Points +: 8
Calories: 297
Total Fat: 15.5g
Saturated Fat: g
Cholesterol: 197mg
Sodium: 758.5mg
Carbohydrates: 28g
Fiber: 6.5g
Sugar: 2g
Protein: 14.5g