1 jalapeno pepper, chopped (remove seeds for less heat)
1 14-oz. can no-salt added pinto beans, drained and rensed
3 scallions, sliced
6 large eggs plus 2 egg whites
Kosher salt and freshly ground pepper
1 c. crushed baked torilla chips (preferably low sodium)
3/4 c. shredded low-fat cheddar cheese (about 3 oz.)
2 T. chopped fresh cilantro
1 avocado, pitted, peeled and sliced
2 T. low-fat sour cream
Instructions
Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.
Originally Submitted
2/7/2013
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