Breakfast looks so different all over the world. I love reading articles about how people dine in other countries, like this one and this one, and one thing always sticks out to me: Latin countries have the breakfast I want to eat.
Sure, I love pancakes and bacon and grits as much as the next person, but I think it’s kind of fun to bring other countries and cultures to the breakfast table. We do it at lunch and dinner, so why not for breakfast?
This Maple Calentado is a great way to bring a little Latin culture to your morning meal.
Cooks in Latin cultures will often warm up dinner leftovers for breakfast, which explains the name — in Spanish, calentado means ‘heated.’
The only leftovers Americans seem to eat for breakfast is cold pizza, so I think that calentado should be more prominent on our tables.
Many years ago, I spent the night at my aunt and uncle’s house a few weeks after they had taken a trip to Central America.
I woke up to the smell of beans and rice, which are both extremely high on my favorite foods list.
I eat beans and rice for dinner any time I’m cooking dinner for one, and I love to get this pair on the side when I eat out at Mexican restaurants.
But beans and rice for breakfast? Maybe it’s a little breakfast-for-dinner-like, but it’s pretty ingenious.
I decided to try it for this week’s breakfast collaboration, with a little maple syrup. You could also use honey if you like.
My Maple Calentado, made with syrup from Maple Valley, combines traditional beans and rice with spicy chorizo (Mexican sausage), a fried egg, slices of fresh avocado and baked maple-cinnamon plantains.
You can add more fixings if you prefer. The best part is always making it up as you go along! // susannah
A savory, Latin breakfast dish made with dinner leftovers.
- 2 cups cooked rice
- 1 can (16 ounces) black beans, cooked
- 1 can (16 ounces) pinto beans, cooked
- 2 ripe plantains
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup Maple Valley Grade B Maple Syrup
- 1/2 teaspoon cinnamon
- 2 chorizo sausages
- 1 tablespoon butter
- 2 eggs
- 1 avocado, sliced
- sea salt
- freshly-ground black pepper
- Prepare rice and beans. Cook or re-heat rice and beans. Add spices to the beans if you prefer.
- Bake plantains. Pre-heat oven to 350 degrees. Peel and cut plantains diagonally into 1-inch pieces. Grease a baking dish with 1 tablespoon of olive oil and arrange plantain slices in the dish. Sprinkle cinnamon on top. Drizzle with maple syrup. Bake for 15-20 minutes, turning the plantains once.
- Cook chorizo. In a frying pan, heat 1 tablespoon of olive oil. Empty the sausages from their casings and cook, stirring often, until cooked through.
- Cook eggs. In a frying pan, heat butter. Cook eggs in butter until the white is set and the yolk is cooked to your liking.
- Prepare calentado. Layer rice, beans, plantains, chorizo, eggs and avocado. Season with sea salt and black pepper. Serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 874Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 123mgSodium: 532mgCarbohydrates: 122gFiber: 27gSugar: 18gProtein: 33g
Be sure to check out my partners and their amazing recipes. We’ll be using the hashtag #hotforbreakfast on social media.
Jess at 104 Homestead // Jami at An Oregon Cottage // Chris at Joybilee Farm
Kathie at Homespun Seasonal Living // Tessa at Homestead Lady
Sheila at Life, Love, and Good Food // Lynda at Me & My Pink Mixer
Annie at Montana Homesteader // Angi at Schneiderpeeps
Also, the following companies generously sponsored many of the Hot For Breakfast recipes. This project is in no small part thanks to them and their incredible contributions:
Bee Raw // Bob’s Red Mill // Made in Nature // Maple Valley Syrup Cooperative
Now Foods // Pacific Foods // Vela Farms // Woodstock
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