SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS

Spicy Scrambled Eggs with Chorizo and Beans image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 297 milligrams, Sodium 672 milligrams, Carbohydrate 34 grams, Fiber 10 grams, Protein 28 grams, Sugar 4 grams