Mexican Eggs With Chorizo and Beans

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 ounces dried chorizo, diced (about 1 small link)
  • 1 medium red bell pepper, chopped
  • 1 jalapeno pepper, chopped (remove seeds for less heat)
  • 1 14 -ounce can no-salt-added pinto beans, drained and rinsed
  • 3 scallions, sliced
  • 6 large eggs plus 2 egg whites
  • Kosher salt and freshly ground pepper
  • 1 cup crushed baked tortilla chips (preferably low sodium)
  • 3/4 cup shredded low-fat cheddar cheese (about 3 ounces)
  • 2 tablespoons chopped fresh cilantro
  • 1 avocado, pitted, peeled and sliced
  • 2 tablespoons low-fat sour cream
Directions

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.

Photograph by Christopher Testani


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    This recipe is featured in:

    Healthy International Recipes