While eggs offer plenty of protein, you can make a satisfying, high-protein breakfast without them. This breakfast bowl includes black beans, yogurt and Monterey Jack cheese, providing plenty of protein to keep you feeling full and energized throughout the morning.

High-Protein Black Bean Breakfast Bowl

Serves 3

Active Time: 15 minutes

Total Time: 15 minutes

1 1/2 teaspoons extra-virgin olive oil

1 small bell pepper, thinly sliced

1/4 onion, thinly sliced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon salt

1 (15-ounce) can no-salt-added black beans, rinsed

1 avocado, sliced

6 tablespoons pico de gallo

6 tablespoons reduced-fat Greek-style yogurt

6 tablespoons shredded Monterey Jack cheese

3 tablespoons sliced pickled jalapenos

3 tablespoons chopped fresh cilantro

1 tablespoon lime juice

3 corn tortillas, warmed

1. Heat oil in a medium skillet over medium heat. Add bell pepper, onion, cumin, oregano, paprika and salt. Cook, stirring occasionally, until the vegetables are golden and fragrant, 4 to 5 minutes. Add beans; cook, stirring occasionally, until the beans are hot, 2 to 3 minutes.

2. Divide the bean mixture among three bowls. Top each bowl with avocado slices, 2 tablespoons each pico de gallo and yogurt and cheese, 1 tablespoon each jalapenos and cilantro and drizzle of lime juice. Serve each bowl with one tortilla.

Recipe nutrition per serving: 391 Calories, Total Fat: 17 g, Saturated Fat: 5 g, Cholesterol: 16 mg, Carbohydrates: 47 g, Fiber: 15 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 18 g, Sodium: 397 mg, Potassium: 966 mg, Iron: 4 mg, Calcium: 246 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.