Kale Breakfast Bowl With Rice And Beans

Ingredients

• 1 can black beans, 15 oz
• 1 package, 8.5 oz, of Seeds of Change Quinoa and Brown Rice, or 2 cups of cooked brown rice
• 4 cloves garlic
• 2 tbsp olive oil
• 1 leek chopped or 1 cup green onions
• 2 cups of baby kale, fresh
• 1 cup enchilada sauce (or salsa)
• 4 eggs, cooked in separate pan, over easy and topped with salt, pepper and spices
• 1 avocado
• green onions for topping

Instructions

1. Saute garlic and leeks in olive oil.
2. Add kale and saute.
3. Add quinoa/rice and black beans, and heat
4. Turn off heat.
5. Add enchilada sauce/salsa
6. Top with eggs and avocado.
7. Sprinkle with green onions.