by Jennifer Burns, Jamba Juice
- 1 teaspoon olive oil
- 1 onion, diced, divided
- 1/2 pound chicken chorizo (remove from casings)
- 12 eggs, whites only
- 3 teaspoons 2% or skim milk
- 1 cup corn
- 1 can black beans, rinsed
- 1/8 teaspoon cumin
- 1/2 cup cheddar cheese, shredded
- 2 tomatoes, diced
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 6 small whole wheat tortillas, heated
- 1/2 cup low-fat sour cream (optional)
- Salt and Pepper, to taste
In a large skillet, heat the oil up to medium-high heat. Add half of the onion and chorizo to the pan, sauté for 5-6 minutes or until the chorizo is cooked through. In a large bowl, mix the egg whites, milk, salt and pepper. Add to the pan; continue stirring and cook for 3-4 minutes. Stir in the corn, beans, cumin and cheese. Cook for another 3-4 minutes.
In a large bowl, add the remaining onion, tomatoes, lime juice, cilantro, salt and pepper. Fill some of the chorizo and egg mixture in each tortilla. Serve with the pico de gallo/salsa and sour cream, if using.
