Inn of the Week
1820 Springdale Farm B&B
2 Ounces dried chorizo, dices (about 1 small link)
1 medium red bell pepper, chopped
1 jalapeno pepper, chopped (remove seeds for less heat)
1 14-ounce can no-sale added pinto beans, drained and rinsed
2 scallions, sliced
6 large eggs, plus 2 egg whites
Kosher salt and freshly ground pepper
1 cup crushed baked tortilla chips
3/4 cup shredded low-fat cheddar cheese
2 TBSP chopped fresh cilantro
1 avacado, pitted, peeled and sliced
2 TBSP low-fat sour cream
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.
Wisk the whole eggs and egg whites with 1/4 cup water and 1/8 tsp each salt and pepper in a bowl; add to the skillet and cook, stirring 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 set, about 3 more minutes.
Divide the egggs amoung the plates and top with avacado, sour cream and remaining cilantro.