NUTRITION

SERVINGS

INGREDIENTS

1.5 ounces Pork Chorizo

1 Large Egg

1/4 cup Liquid Egg Whites

1/3 cup Canned Black Beans, rinsed

1/2 cup Red Bell Pepper, diced

2 tablespoons Onion, finely chopped

1 teaspoon Avocado Oil

1/4 medium Avocado, sliced

PREPARATION

• 1

  Heat the avocado oil in a medium non-stick skillet over medium heat.

• 2

  Add the diced onion and red bell pepper to the skillet and sauté for 3-4 minutes until the vegetables begin to soften.

• 3

  Add the pork chorizo to the pan, breaking it up with a wooden spoon or spatula, and cook until it is fully browned and slightly crispy.

• 4

  Stir in the rinsed black beans and cook for an additional minute to heat them through.

• 5

  In a small bowl, whisk together the whole egg and the egg whites until well combined.

• 6

  Lower the heat slightly and pour the egg mixture into the skillet with the chorizo and vegetables.

• 7

  Gently scramble the eggs by folding them with a spatula until they are just set and still moist.

• 8

  Remove the skillet from the heat immediately to prevent overcooking.

• 9

  Transfer the scramble to a plate and top with the fresh avocado slices and optional fresh cilantro.