Tex-Mex Breakfast Bowls

Ingredients (24)

• 1 pint cherry or grape tomatoes, quartered
• 1/4 cup finely chopped white onion (about 1/4 small onion)
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice (about 1/2 medium lime)
• 1/4 teaspoon fine-grain sea salt
• 1 tablespoon olive oil
• 1/2 cup finely chopped white onion (about 1/2 small onion)
• 2 teaspoons Frontier Co-op ground cumin
• 1/2 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
• 1/2 cup water
• 1/2 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