Time: 30 min.
Complexity: easily
Servings: 4

Mexican chorizo ​​and bean omelette - detailed recipe.

Ingredients:

• 60 g dry-cured chorizo ​​sausage, diced
• 1 medium red bell pepper, chopped
• 1 jalapeño pepper, chopped (remove seeds for less spiciness)
• 1 can (400g) unsalted pinto beans, drained and rinsed under running water
• 3 green onions, cut into rings
• 6 large eggs and 2 egg whites
• Coarse salt and freshly ground pepper
• 1 cup crushed corn chips (preferably low-salt)
• 3/4 cup coarsely grated low-fat cheddar cheese (about 3 oz.)
• 2 tbsp chopped fresh cilantro
• 1 avocado, pitted, scooped out and sliced
• 2 tablespoons low-calorie sour cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chorizo ​​sausage, sweet pepper, jalapeno pepper, pinto beans, green onions, eggs, chips, cheddar cheese, cilantro, Avocado, sour cream

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Preparation:

Step 1
• In a nonstick skillet, cook the sausage over medium heat for 3 minutes, until browned. Add the bell pepper and jalapeño and cook, stirring occasionally, for another 5 minutes. Add the beans and half the green onions and continue cooking, stirring occasionally, until the beans are heated through, about 4 minutes.
Step 2
• In a bowl, whisk together all the eggs, 1/4 cup water, and 1/8 teaspoon each salt and pepper until smooth; add to the skillet with the beans and cook, stirring with a spatula, until the mixture begins to set, about 2 minutes. Add the chips, cheese, half the cilantro, and the remaining green onions; continue cooking, stirring, until the egg mixture is completely set, about 3 minutes more.
Step 3
• Divide the omelet among plates, arrange the avocado slices next to it, put a spoonful of sour cream on top and sprinkle with the remaining cilantro.

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