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Tamale Breakfast Bowls

Indian Food
  1. Cook instant polenta according to package directions.

  2. Meanwhile, combine kidney beans, chili powder and ¼ cup water in a medium saucepan. Heat over medium-low heat 2 minutes, or until warmed through.

  3. Divide the polenta among 4 bowls. Top each serving with ⅓ cup kidney beans, ¼ cup salsa, ¼ avocado, and a sprinkling of cilantro leaves.

  • 1 cup instant polenta or grits

  • 1 15-oz. can kidney beans, rinsed and drained

  • 1 teaspoon chili powder

  • 1 cup prepared salsa

  • 1 large avocado, peeled, pitted, sliced

  • Cilantro leaves, for garnish

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