Mexican-style Plant-based Breakfast


1 Tbsp 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 sliced canned jalapeno peppers
1/4 tsp ground cumin
1/4 tsp 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


  1. In large saucepan, warm oil over medium heat. Add onion and red pepper, saute until soft and clear and red pepper is still crisp, about 2 minutes.
  2. Add beans, jalapeno, and seasonings and gently fold together until warmed. Add more seasonings to taste. Remove from the heat and set aside.
  3. In large non-stick frying pan, gently fry eggs until set but yolk is still runny.
  4. 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.
  5. Serve with a lime wedge and cilantro sprigs.

Makes 4 servings.

Source: Alive magazine