Loaded Breakfast Beans

Spicy breakfast beans with onions, mushrooms and tomatoes!


I love breakfast! I can eat breakfast for lunch and dinner!

Although I love avocado toast and scrambled tofu (which is my usual go-to), I need to mix it up a bit to keep things exciting.

Loaded breakfast beans are my new favourite breakfast as there are so many ways you can enjoy them! You can have them on toast, on rye bread, on top of nachos if you’re feeling naughty, or just with a spoon as they are! You can also use a variety of different beans, different, veggies and spices so you won’t get bored.

This super simple recipe was inspired by a lovely lunch my friend made me a few months ago – Egyptian Ful. It was the first time I’d ever heard of it, let alone tried it, and it was so delicious! It’s typically made with fava beans fried with vegetable oil, lemon juice veggies and spices. I Mexicanised the dish using Mexican spices, as it’s one of my favourite cuisines.


It’s super easy to make taking only 15 minutes to make, and you don’t need any fancy ingredients either.

I had mushrooms, onions and tomatoes in my kitchen so I used those in my recipe, but I’ve also made it with peppers, spinach, courgettes. You can use your favourite veggies or whatever you have available in your kitchen.

I used pinto beans in my recipe, but again, you can use any beans you have available. I’ve made this dish with black beans and kidney beans too, depending on what I have in my cupboard, or what I can find in the supermarket πŸ™‚

Give it a go and let me know how you get on!


Prep time: 5 minutes

Cooking time: 10 minutes

Total time: 15 minutes

Serves: 2


  • 1 tbsp olive oil
  • 1 cup mushrooms
  • 1 cup tomatoes
  • 1/2 onion
  • 1 can beans in water (I used pinto)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • Pinch oregano (optional)


  1. Fry your onions, mushrooms and tomatoes in olive oil over a medium heat until they soften.
  2. Drain your tin of beans and add to the pan with the rest of your ingredients. Fry on a low-medium heat for 10 minutes until the beans have softened and are piping hot throughout.
  3. Add more salt and pepper to your taste.
  4. Sprinkle some oregano on top.
  5. Serve with toast, or on nachos, or however you’d like.
  6. ENJOY!!!

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