| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 ounces dried chorizo, diced (about 1 small link)
- 1 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
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.
Nutrition Facts
| Calories | 470 calorie |
| Total Fat | 25 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 297 milligrams |
| Sodium | 672 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 10 grams |
| Protein | 28 grams |
| Sugar | 4 grams |
Reviews
We really enjoyed this dish and will definitely make it again! I always follow the recipe the first time and tweek it the next time….we like a little more spice (maybe my jalapeño was too mild? Did leave in the seeds and ribs), so maybe a Serrano or two; may up the chorizo too. All in all a great recipe that is easy to personalize to your taste!
Made this after watching Rick Martinez’s class on Food Network Kitchen. Both my wife and I loved it.
I made this for a large group of hungry guys. For one, I substituted bacon, as he doesn’t eat sausage. For the rest, I made it the way the recipe is written. We all loved it. I think it could use more chorizo, not a lot, but a bit more. Also, perhaps a bit more zing. Some cayenne, maybe, next time but there will definitely be a next time!
This is awesome! So much flavor and so delicious and simple!
YUMM! I’ve actually already made these twice. I just wrapped them in a wheat flour tortilla to make breakfast burritos instead of using the crushed up chips. So flavorful!