Recipe: Mexican eggs with chorizo and beans

Another scrumptious recipe to make which is quick and easy, yet full of essential goodness. Treat it as a guide and feel free to add more beans to deliver all that nutrition you need to keep on top of your game.


1x link of dried chorizo, diced
1x medium red bell pepper, chopped
1x jalapeno pepper, chopped (remove seeds for less heat)
1x can no-salt-added pinto beans, drained and rinsed
3x spring onions, sliced
6x large eggs plus 2 egg whites
Salt and freshly ground pepper
1x cup crushed baked tortilla chips
100grams of grated low-fat cheddar cheese
2x tablespoons chopped fresh coriander
1x avocado, pitted, peeled and sliced
2x tablespoons low-fat sour cream

To Serve

Cook the chorizo in a large nonstick pan over medium heat until it just begins to brown, about 3 minutes.

Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle for about 5 minutes.

Add the beans and half of the spring onions and cook, stirring occasionally, until heated through, about 4 minutes.

Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the pan and cook, stirring with a spatula, until just beginning to set, about 2 minutes.

Add the chips, cheese, half of the coriander, and the remaining spring onions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.

Divide the eggs among plates and top with the avocado, sour cream and remaining coriander.



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