Mexican Eggs With Chorizo and Beans

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.