DICK'S TEX MEX BREAKFAST BOWL ENJOY DAN:

           DICK’S TEX MEX BREAKFAST BOWL by CHEF DAN:

Serves 2

INGREDIENTS:

2-tablepoon olive oil

1-onion, small dice

1-sweet potato, small dice

salt & pepper to taste

1/2-teaspoon EACH ground cumin & chili powder

1-(15.5 Oz) can pinto beans

2-eggs

1/2-cup Pico de Gallo, recipe to follow

1/2-avacado, sliced

lime wedges for serving

maybe some fresh cilantro

DIRECTIONS:

1.   Heat 1 tablespoon oil in a skillet over medium heat & when sizzling.

2.   Add the onion & sweet potato.

3.   Season with salt & pepper, cumin, & Chile powder.

4.   Stir & sauté for about 12-14 minutes or until sweet potatoes are soft.

5.   Divide mixture into 2 bowls.

6.   In the same skillet, heat the beans & then add to the 2 bowls.

7.   Add oil to the same skillet over medium heat when sizzling.

8.   Cook the eggs sunny side up.

9.   Top each bowl with an egg.

10  Top the breakfast bowls with Pico de Gallo, avocado & lime juice.

11  Add fresh cilantro if desired.

DIRECTIONS FOR PICO DE GALLO:

1.   Place all ingredients in a bowl & mix thoroughly.

2.   Let marinate for 20 minutes or so.

ENJOY DAN:                    HEAL THE WORLD COOK DINNER TONIGHT!!