Beans add a wonderful touch of protein and fiber to this spicy Breakfast bowl.
Beans are a staple in my house. I always have several cans in my pantry. I find that beans are the ultimate versatile ingredient in many of my meatless recipes. They are a great source of protein and are loaded with fiber. When I go shopping, I always grab several cans of pinto, black, and garbanzo beans. I am glad there is a Walmart store down the street that stocks my favorite Bush Beans. I like buying canned beans as they are great to use for easy and quick meals. There are some weeks that I use beans for almost every meal, including dessert. You heard right, I even use beans for dessert in my delicious black bean brownies. Most people shy away from beans as they think they are bland but I am here to show how beans can be flavorful and delicious. One meal that I like using beans for is breakfast. Yes, you heard that right, beans can be delicious and healthy for breakfast.
So how do I use beans for breakfast? I use them in a spicy breakfast bean bowl. This recipe is so simple to make and I like to keep the ingredients in my fridge so I can quickly assemble this delicious dish in the morning. You can use almost any beans in this breakfast bowl but I like using pinto beans. To make this yummy bean dish, you just simply layer the ingredients in a bowl and warm it up in the microwave.
Spicy Breakfast Bean Bowl
1 cup cooked brown rice
1 cup Bush canned pinto beans, rinsed and drained
2 eggs, scrambled
1/4-1/2 cup red or green enchilada sauce
1/4 cup shredded cheddar cheese
1/4 cup diced red and yellow peppers
1/2 avocado, sliced
Place the ingredients in order, except the avocado, in a microwave safe bowl. Heat on high for 1-3 minutes or until warm and the cheese is melted. I like a lot of spicy sauce on my food so I use 1/2 cup of the enchilada on my dish but if you like your food less spicy, I recommend starting with 1/4 cup. Once the dish is heated top with the avocado slices and enjoy.
I love also like using beans in a homemade hummus. My favorite bean to use is garbanzo beans but I also use white beans. I love dipping raw veggies and crackers into my hummus. This stuff is so addicting, I can eat a whole bowl in one sitting. That is ok as my recipes use less oil than store bought and is loaded with protein.
Canned beans can also be great for snacking. My kids love when I make roasted garbanzo beans in the oven. I add some seasonings like garlic and salt to make a crunchy snack that is loaded with protein and fiber.
My favorite way to use beans is for dessert. I find that black beans make brownies a healthy dessert. The beans add protein and fiber to my brownies thus making them a guilt-free treat.
My kids love when I make black bean brownies. They think that is the best way to cook with beans. Black beans give brownies some great nutrition and since the beans are pureed you can’t even taste them. These brownies are so moist and decadent with lots of chocolate flavor. I have several different recipes for my black bean brownies and some are even gluten free! Here is my favorite recipe.
Gluten Free Black Bean Brownies
Ingredients
1 15oz can Bush black beans, rinsed/drained
1 tablespoon chia seeds
1/3 cup cocoa powder, unsweetened
3 tablespoons coconut oil
3 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 + 1/4 cup semi-sweet chocolate chips, or any other flavor chips like butterscotch
Instructions
Preheat the oven to 350 degrees F.
1. Add all of the ingredients except the chocolate chips into a food processor.
2. Blend until completely smooth, scraping down the sides as needed.
3. Remove the blade from your food processor, and stir in 1/2 cup of chocolate chips.
4. Spray an 8 x 10" baking dish with nonstick cooking spray, and line with parchment paper. The parchment will help you lift the brownies out later.
5. Pour the batter into the prepared dish and spread it out evenly.
6. Sprinkle the remaining 1/4 cup of chocolate chips on top.
7. Place the dish in the center of the oven and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the brownies from the oven and let them cool in the pan for 15 minutes.
9. Using the parchment paper, lift the brownies out of the pan and place them on the counter.
This post is sponsored by Bush’s Best and The Women Bloggers. All opinions are my own. #MyBestWithBushBeans
Spicy Breakfast Bean Bowl
1 cup cooked brown rice
1 cup Bush canned pinto beans, rinsed and drained
2 eggs, scrambled
1/4-1/2 cup red or green enchilada sauce
1/4 cup shredded cheddar cheese
1/4 cup diced red and yellow peppers
1/2 avocado, sliced
Place the ingredients in order, except the avocado, in a microwave safe bowl. Heat on high for 1-3 minutes or until warm and the cheese is melted. I like a lot of spicy sauce on my food so I use 1/2 cup of the enchilada on my dish but if you like your food less spicy, I recommend starting with 1/4 cup. Once the dish is heated top with the avocado slices and enjoy.
I love also like using beans in a homemade hummus. My favorite bean to use is garbanzo beans but I also use white beans. I love dipping raw veggies and crackers into my hummus. This stuff is so addicting, I can eat a whole bowl in one sitting. That is ok as my recipes use less oil than store bought and is loaded with protein.
Canned beans can also be great for snacking. My kids love when I make roasted garbanzo beans in the oven. I add some seasonings like garlic and salt to make a crunchy snack that is loaded with protein and fiber.
My favorite way to use beans is for dessert. I find that black beans make brownies a healthy dessert. The beans add protein and fiber to my brownies thus making them a guilt-free treat.
My kids love when I make black bean brownies. They think that is the best way to cook with beans. Black beans give brownies some great nutrition and since the beans are pureed you can’t even taste them. These brownies are so moist and decadent with lots of chocolate flavor. I have several different recipes for my black bean brownies and some are even gluten free! Here is my favorite recipe.
Ingredients
1 15oz can Bush black beans, rinsed/drained
1 tablespoon chia seeds
1/3 cup cocoa powder, unsweetened
3 tablespoons coconut oil
3 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 + 1/4 cup semi-sweet chocolate chips, or any other flavor chips like butterscotch
Instructions
Preheat the oven to 350 degrees F.
1. Add all of the ingredients except the chocolate chips into a food processor.
2. Blend until completely smooth, scraping down the sides as needed.
3. Remove the blade from your food processor, and stir in 1/2 cup of chocolate chips.
4. Spray an 8 x 10" baking dish with nonstick cooking spray, and line with parchment paper. The parchment will help you lift the brownies out later.
5. Pour the batter into the prepared dish and spread it out evenly.
6. Sprinkle the remaining 1/4 cup of chocolate chips on top.
7. Place the dish in the center of the oven and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the brownies from the oven and let them cool in the pan for 15 minutes.
9. Using the parchment paper, lift the brownies out of the pan and place them on the counter.