We love breakfast for dinner and this was a nice twist.
adapted from Rachael Ray
1 15 oz can seasoned black beans
1 15 oz can fire roasted diced tomatoes, with seasoning
low fat cheese
1 jalapeno, seeded and chopped
1/4 cup cilantro, plus extra for on top
sour cream for topping
4 egg whites
In a food processor or Magic Bullet, pulse tomatoes, jalapeno and cilantro until mixed well and less chunky. Heat this in a skillet until warm.
In a small saucepan, heat beans and then using a potato masher, mash them only slightly.
Meanwhile, scramble eggs and egg whites in another pan. Once fully cooked, remove from heat and add about 1/2 cup of cheese. Stir to cover eggs.
Assemble your dinner...
1. Spread beans on shell.
2. Plop some eggs on top.
3. Scoop the salsa mixture on top of the eggs (you are going to want a lot of this!)
4. Put a dollop of sour cream on top and garnish with cilantro.