Ever Evolving Food Blog
Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.
All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!
Sunday, August 28, 2011
I love this spicy Mexican favorite, and it's healthy, too! You can't beat veggies, beans, and eggs for a meal packed with protein and vitamins! You can also make this as a veggie version by just leaving out the chorizo!
2 links of chorizo (Mexican pork sausage)
~10 new potatoes
3 bell peppers (red, green, and orange), diced
5 medium mushrooms, diced
1 can fat-free refried beans
pico de gallo to top
shredded Mexican cheese (low-fat) to top
2 Tbsp butter to fry potatoes
non-stick cooking spray to fry eggs
Crumble and fry chorizo until done (~4-5 minutes). Drain and pat off excess grease. Set aside.
Boil potatoes for 20 minutes. Remove from water and let dry and cool. Dice. Melt butter in a frying pan and brown potatoes (~10 minutes). Add peppers, mushrooms, and chorizo. Mix and continue to saute for ~5-7 minutes.
Meanwhile, fry eggs (sunny side up) and set aside. Also, heat up the refried beans and plate, dividing the beans between two plates.
Once the veggies and chorizo are heated through and cooked, plate them on top of the refried beans. Sprinkle a little shredded cheese on top, gentle place the egg on the mound, then sprinkle on the pico de gallo to taste.
This meal is very filling and packed with fiber and protein. You could also serve this on a tortilla, add sour cream, or scoop it with tortilla chips. You could even use the veggies, chorrizo, and cheese inside a quesadilla! YUM!
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