Breakfast for 4
Mexican Breakfast Bowl
$10.67for 460 minServes 4
Roasted sweet potato, seasoned beans, tortillas, poblano, eggs, greens, avocado, and cheese build a hearty layered breakfast bowl.
Photo: holajalapeno.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Sweet potatoes, 0.5 lb$1.29/lb typical | 0.5 lb | $0.65Typical price |
 | Garlic, 0.25$0.75 each typical | 0.25 | $0.22Typical price |
 | Onions, 0.4 lb$1.29/lb typical | 0.4 lb | $0.52Typical price |
 | Canned beans, 15 oz$0.09/oz typical | 15 oz | $1.35Typical price |
 | Tortillas, 2$0.30 each typical | 2 | $0.60Typical price |
 | Poblano and other fresh chiles, 1$0.60 each typical | 1 | $0.60Typical price |
 | Eggs, 4$0.30 each typical | 4 | $1.20Typical price |
 | Cheddar and shredded cheese, 4 oz$0.30/oz typical | 4 oz | $1.20Typical price |
 | Bok choy and napa cabbage, 0.15 lb$1.99/lb typical | 0.15 lb | $0.25Typical price |
 | Fresh herbs (cilantro, 0.25$1.49 each typical | 0.25 | $0.37Typical price |
 | Avocados, 2$1.29 each typical | 2 | $2.58Typical price |
 | Swiss, 1.25 oz$0.40/oz typical | 1.25 oz | $0.53Typical price |
| Total for the servings shown | $10.67 | ||
Swaps
- Swap onions for red onionsabout $0.20/lb more at typical prices
- Swap cheddar and shredded cheese for mozzarellaabout the same price
- Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices
- Swap tortillas for pitaabout $0.25/each more at typical prices
Pantry staples you likely have
Olive and cooking oilSalt and pepperDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)
Not included in the cost.
- 60 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
MexicanVegetarianBudgetBreakfastsSheet pan
$2.67 per serving$10.67 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 sweet potato
- 1 tsp olive oil
- 1 clove garlic
- 1/4 tsp kosher salt
- 1/4 tsp aleppo pepper or ground black pepper
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1/2 tsp ground coriander
- 1/2 tsp kosher salt
- 1/2 tsp dried oregano
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1 cans (15 oz) black beans
- 3 tbsp olive oil
- 2 corn tortillas
- 1 large poblano pepper
- 4 large hard boiled eggs
- 4 oz monterey jack or aged jack cheese
- 1 cup baby arugula
- 1/2 cup cilantro leaves
- 2 ripe avocados
- 1/3 cup crumbled cotija or feta cheese
Steps
- Heat the oven to 425 F and cut the sweet potato into small cubes.
- Toss the sweet potato with 1 teaspoon oil, one minced garlic clove, salt, and pepper, then roast on a sheet pan for 30 to 35 minutes.
- Cook the onion and poblano in 1 tablespoon oil in a large skillet over medium heat for 6 to 8 minutes.
- Add the remaining garlic, coriander, salt, oregano, cumin, chili powder, and drained beans, then cook for 8 minutes.
- Toast the tortillas in a dry skillet over medium heat for 1 to 2 minutes per side.
- Layer the sweet potato, bean mixture, tortillas, sliced eggs, arugula, cilantro, avocados, Monterey Jack, and cotija in bowls within 60 minutes.
Main ingredient on sale this week? See what to make with canned beans on sale.
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