NUTRITION

SERVINGS

INGREDIENTS

1 medium corn tortilla

1 tsp avocado oil spray

0.5 cup salsa verde

0.25 cup black beans

2 large eggs

0.75 cup egg whites

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz Cotija cheese

0.25 cup non-fat Greek yogurt

1 tbsp avocado

1 tbsp red onion

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Slice the corn tortilla into eight triangles, spread them on the baking sheet, and spray lightly with avocado oil spray.

• 3

  Bake the tortilla chips for 8-10 minutes until they are golden brown and crispy.

• 4

  In a small non-stick skillet over medium heat, add the salsa verde and rinsed black beans, simmering for 3 minutes until hot.

• 5

  While the salsa simmers, whisk together the whole eggs, egg whites, sea salt, and black pepper in a bowl.

• 6

  In a separate non-stick pan, scramble the egg mixture over medium-low heat until just set and fluffy.

• 7

  Remove the crispy tortilla chips from the oven and toss them directly into the skillet with the warm salsa and beans until coated.

• 8

  Plate the salsa-coated chips and top with the scrambled eggs.

• 9

  Garnish with crumbled Cotija cheese, a dollop of Greek yogurt (as a clean crema substitute), diced avocado, red onion, and fresh cilantro.