Chicken Fajita Breakfast Bowls
can black beans
drained and rinsed
pice de gallo
from the deli
Juice of 1 lime
sliced bell peppers and onions
from the produce section
chopped cooked chicken
leftover or rotisserie
plus more for garnish
Homemade Taco Seasoning Mix
Simply Potatoes® Shredded Hash Browns
cooked according to package directions
Salt and pepper to taste
In medium bowl mix together black beans, corn, and pico de gallo. Add lime juice, stir to combine. Set aside.
Heat a large non-stick skillet to medium high heat. Add onions and peppers. Cook 4-5 minutes until charred and slightly soft. Set aside on a plate, cover with foil to keep warm.
Reduced heat to medium, add chicken to skillet. Stir for 2-3 minutes to reheat. Add to covered plate.
In a large bowl mix together eggs, sour cream, and taco seasoning. Reduce heat on skillet to medium low. Cook eggs to desired doneness. Salt and pepper to taste.
Prepare Simply Potatoes® Shredded Hash Browns according to package directions.
Serve in bowls with desired toppings.