Ingredients:

  • 1 tbsp avocado oil
  • 1/2 medium white onion, diced
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1/4 cup lean turkey chorizo
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp crumbled cotija cheese
  • 1 lime, cut into wedges
  • 1 medium avocado, sliced

Instructions:

  1. Heat the avocado oil over medium-high heat. Add the onion and bell pepper, stirring occasionally until the edges are charred and the onions are translucent.
  2. Stir in the minced jalapeño and garlic, cooking for only 60 seconds until the fragrance is pungent and sharp.
  3. Add the lean turkey chorizo and black beans to the pan. Break up the chorizo with your spatula, cooking until the meat is browned and the beans are heated through.
  4. Stir in the cumin and smoked paprika, ensuring the spices toast for 30 seconds to release their essential oils.
  5. Reduce the heat to medium-low. Pour in the whisked eggs and gently fold the eggs into the vegetable mixture using a silicone spatula.
  6. Stop cooking when the eggs look slightly underdone and glossy, allowing residual heat to finish the process during plating.
  7. Garnish with fresh cilantro, crumbled cotija cheese, lime wedges, and sliced avocado.