YOUR SOLIN GENERATED RECIPE
Chorizo and Eggs Fiesta Bowl
Sautéed chorizo and pinto beans scrambled with farm-fresh eggs and wilted spinach for a smoky, protein-packed bowl finished with vibrant salsa.
INGREDIENTS
1.5 oz ground pork chorizo
2 large eggs
0.5 cup liquid egg whites
0.5 cup canned pinto beans
2 cup fresh baby spinach
2 tbsp fresh salsa
0 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat avocado oil in a large skillet over medium-high heat.
Add the ground chorizo, breaking it up with a spatula until browned and cooked through.
Stir in the pinto beans and cook for 2 minutes until heated through.
Add the baby spinach and toss until just wilted.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper.
Lower the heat to medium and pour the egg mixture into the skillet.
Gently scramble the eggs with the chorizo and vegetables until set but still moist.
Transfer to a bowl and top with fresh salsa.