“Three Sisters” Breakfast Bowls

Ingredients

• 1 cup uncooked brown rice yielding 3 cups cooked rice
• 1 Tbsp dried oregano
• 1/2 tsp nutmeg
• 1/4 tsp cumin
• 1/4 tsp salt
• 2 1/2 cups diced butternut squash
• 4 Tbsp extra-virgin olive oil (divided)
• 1/4 tsp black pepper
• 1 cup chopped onion
• 2 cloves of garlic (peeled and finely chopped)
• 13 1/2 oz can black beans (drained and rinsed)
• 1 tsp Worcestershire sauce
• 1 cup sweetcorn kernels (canned or thawed from frozen)
• 1 cup fresh (chopped cilantro (leaves and stems))
• 4 corn tortillas (warmed)
• 4 organic eggs