1 cup baked tortilla chips low sodium crushed (preferably )
2 ounces chorizo dried diced ( 1 small link)
6 large eggs plus 2 egg whites
2 tablespoons cilantro leaves fresh chopped
1 jalapeno chopped for less heat (remove seeds )
4 servings kosher salt and pepper freshly ground
3 ounces cheddar cheese shredded low-fat
2 tablespoons cup heavy whipping cream sour low-fat
14 ounce no-salt-added pinto beans drained and rinsed canned
1 medium bell pepper red chopped
3 scallions sliced
Equipment
bowl
frying pan
whisk
spatula
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.
