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Spicy Scrambled Eggs with Chorizo and Beans Recipe

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This recipe for Spicy Scrambled Eggs with Chorizo and Beans is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 oz dried chorizo, diced ( about 1 small link)
1 red bell pepper, chopped
1 jalapeno pepper, chopped with seeds removed
1 14 oz can, no salt added, pinto beans, drained and rinsed
3 scallions, sliced
6 lg eggs plus 2 egg whites
Kosher salt and freshly ground pepper
1 c crushed baked tortilla chips (preferably low sodium)
3/4 c shredded low-fat cheddar cheese (about 3 oz)
2 T chopped fresh cilantro
1 avocado, peeled and sliced
2 T low fat sour cream
Directions:
Directions:
1. Cook the chorizo in a large non-stick skillet over medium heat until just beginning to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about minutes. Add the beans and half the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
2. Whisk the whole eggs and egg whites with 1/4 c water and 1/8 tsp 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 tortilla chips, cheese, half the cilantro and the remaining scallions and continue cooking, stirring until the eggs are just set, about 3 minutes.
3. Divide the eggs among plates and top with the avocado, sour cream, and remaining cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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