Tijuana Bowl Recipe

Time30m

Serves1

Two Fried Eggs, Black Beans, Rice, Avocado, Roasted Corn, Pico De Gallo, Pickled Red Onions.

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Ingredients

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1
Cooking the Rice
Prepare 1 cup of rice according to package instructions. This usually involves boiling water, adding the rice, and simmering until tender.
2
Fried Eggs
In a non-stick skillet, heat some oil over medium heat. Crack the eggs into the skillet and fry them until the whites are set and the yolks are cooked to your preference, about 3-5 minutes.
3
Heating Black Beans
In a small saucepan, add 1 cup of black beans (canned or cooked) and heat over medium until warmed through. Season with salt and pepper to taste.
4
Preparing Avocado
Cut the avocado in half, remove the pit, and scoop out the flesh. Slice or mash the avocado as desired.
5
Roasting Corn
If using fresh corn, roast the corn in a skillet over medium-high heat until slightly charred, about 5-7 minutes. If using canned or frozen corn, simply heat it in a pan until warmed.
6
Pico De Gallo
Prepare pico de gallo by dicing tomatoes, onions, and cilantro. Mix in lime juice and season with salt.
7
Pickled Red Onions
If not using store-bought, thinly slice red onions and soak them in vinegar with a pinch of sugar and salt for at least 30 minutes to pickle.

8
Assembling the Bowl
In a large bowl, layer the cooked rice, black beans, roasted corn, sliced avocado, pico de gallo, and pickled red onions. Top with the fried eggs.