You’re Going to Love This Sunny Mexican Breakfast | alive - alive magazine

Ingredients

• 1 Tbsp (15 mL) 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 (45 mL) sliced canned jalapeno peppers
• 1/4 tsp (1 mL) ground cumin
• 1/4 tsp (1 mL) 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