Zesty Mexican Breakfast Burrito Bowls

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the rinsed black beans, corn kernels, cumin, and chili powder. Cook for 5-7 minutes, stirring occasionally, until heated through and fragrant.

While the bean mixture cooks, whisk together the eggs, milk, and salt in a medium bowl until well combined.

Pour the egg mixture into a separate non-stick skillet over medium-low heat. Cook for 3-5 minutes, stirring gently with a spatula, until the eggs are scrambled and set but still slightly moist.

Divide the cooked bean and corn mixture evenly among four serving bowls.

Top each bowl with a portion of the scrambled eggs, then sprinkle with shredded cheddar cheese.

Serve immediately with a dollop of salsa and a garnish of fresh chopped cilantro.