Lightened-up Migas with Avocado Tomatillo Salsa

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• Avocado Tomatillo Salsa: (Makes ¾ cup salsa)

• 3 small tomatillos, husks removed, chopped
• 1/4 cup onion, diced
• 2 Tbsp. cilantro, chopped
• 1/4 tsp. salt
• 1 ripe, fresh avocado, halved, pitted, peeled and diced

• Migas:

• nonstick cooking spray
• 4 4-inch corn tortillas, cut into 1/2-inch squares
• 2 oz. soy-based chorizo, cooked and drained
• 1/2 cup red bell pepper, finely chopped
• 2 Tbsp. green onion, chopped
• 4 large eggs + 4 egg whites, beaten
• 1/4 cup black beans, cooked
• 2 Tbsp. reduced fat cheddar cheese, shredded

Instructions:

1. To prepare salsa:

2. Place tomatillos, onion, cilantro and salt in blender or food processor. Process until desired consistency. Transfer to small bowl and stir in avocado.

1. To prepare migas:

2. Spray large nonstick pan with nonstick spray and heat on medium high. Add tortilla pieces and cook, stirring occasionally, for 2 minutes, until strips begin to crisp. Add cooked chorizo, red pepper, green onion and cook, stirring frequently, for 2 minutes, until onion and peppers have softened.
3. Lower heat to medium and pour egg mixture top of tortilla mixture, sprinkle with black beans and cheese. Cook for 2 to 3 minutes, using spatula to turn eggs, until cooked through; remove from heat.
4. Divide evenly between 4 plates and top with a tablespoon of Avocado Tomatillo Salsa. Cover and refrigerate remaining salsa for future use.

Notes & Tips: