Whew! What a week! (and I mean that in a good way!) This past week was my highly anticipated Montana adventure. I didn’t really know what to expect going in to the trip; I’d never been anywhere like that! My travel buddies were my husband and one on my oldest friends, Ben. JP (my husband) and I started talking about needing to get out to big sky county a while back. We weren’t sure where to go, when to go, etc. All of the resorts looked pretty pricey, and we weren’t really wanting a resort experience. That’s when Ben casually mentioned his parent’s owned a house in Darby, Montana. “Would you guys want to go?”, he asked. It took us about .005 seconds to enthusiastically answer “yes!”. About 4 months later, the trip happened!
We spent 3 full days exploring, hiking, eating (lots of snacks), exploring the local breweries (all 2 of them 😂), and hiking some more. Needless to say, we worked up quite an appetite. One of the nights, we were so tired that we barely ate dinner (unless Golden Oreos count). This decision resulted in waking up starving. Enter this Southwest Brunch Bowl. This recipe is perfect for breakfast, brunch, lunch, or dinner- as long as you are hungry!
This bowl comes together pretty easily. You can do everything while the grits are cooking, which take about 15-20 minutes. If you are looking to lighten this dish up a bit, you can easily half the recipe for the grits. This will still leave you with about 1/2 cup per bowl. The current recipe yields about a cup per bowl. You can also customize the spice level on the beans. If you don’t like spicy at all, skip the chipotle peppers. If you love spice, go ahead and add a little bit more! 🌶 Finish it off with an egg cooked to your liking.
Hope you all are having a wonderful summer. I’d love to hear about the trips you’ve taken, or are about to take! Until next time, Montana!
- 4 cups water
- 1/4 tsp salt
- 1 cup dry grits
- 3 slices provolone cheese (approximately 2 1/3 oz)
- 1/4 cup low sodium chicken broth (can substitute vegetable broth or water)
- 1 can black beans, drained & rinsed
- 1 tsp chipotle peppers in adobo sauce, finely chopped
- Garlic powder, dash
- Onion powder, dash
- 1/2 cup roasted bell peppers, jarred, sliced (deli style)
- Pan spray
- 4 eggs
- Fresh cilantro
- Fresh ground black pepper, to taste
- Place water in a pot on the stove top. Add salt and bring to boil.
- Stir grits into boiling water and reduce to low. Cover and cook over low for about 20 minutes, stirring occasionally.
- Once the water has been absorbed, stir the cheese in.
- While the grits are cooking, drain and rinse the black beans.
- Add to saucepan. Add broth (or water), chopped chipotle peppers, and garlic & onion powder. Heat on the stove on low while the grits cook, stirring occasionally.
- Drain and rinse the bell pepper strips. These can be heated slightly on a skillet, or using a microwave.
- To cook the eggs, place a large skillet over medium heat. Spray with pan spray. Once pan is hot, crack eggs into pan. Cook until whites are set, yolks can be cooked to preference.
- To assemble bowl, layer 1 cup grits, approximately 1/2 cup black beans, 1/4 cup bell pepper strips, and one egg. Garnish with black pepper and chopped cilantro.
- Calories: 392, Protein: 21 g, Fat: 10 g, Carbohydrates: 53 g, Fiber: 8 g, Sugar: 2.5 g, Sodium: 696 mg, Saturated Fat: 4.5 g