YOUR SOLIN GENERATED RECIPE
Smoky Pinto Bean and Chorizo Scramble
Sautéed lean chorizo and pinto beans scrambled with fluffy eggs and fresh spinach for a protein-packed meal featuring a smoky, savory aroma.
INGREDIENTS
4 oz ground turkey chorizo
0.5 cup pinto beans
2 large eggs
1 cup baby spinach
0.25 cup white onion
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
In a small bowl, whisk the eggs with sea salt and black pepper until well combined and set aside.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the ground turkey chorizo and diced white onion to the skillet, breaking up the meat with a spatula until browned and cooked through.
Stir in the rinsed pinto beans and smoked paprika, cooking for 2 minutes to allow the flavors to meld.
Add the baby spinach to the pan and toss until just wilted.
Reduce heat to medium and pour the whisked eggs over the chorizo and bean mixture.
Gently fold the eggs with a spatula until they are just set and fluffy.
Remove from heat immediately and serve warm.