START TO FINISH: 30 minutes MAKES 4 servings
41⁄2 cups baked tortilla chips (3 ounces)
1⁄4 teaspoon cumin seeds
1⁄2 cup canned black beans, rinsed and drained
1⁄2 cup salsa
3 egg whites
3 tablespoons fat-free milk
1⁄8 teaspoon ground black pepper
Nonstick cooking spray
1⁄2 cup shredded reduced-fat Mexican cheese blend (2 ounces)
1 Divide chips among serving plates, spreading into single layers; set aside. In a small dry saucepan heat cumin seeds over medium heat about 1 minute or until toasted, stirring frequently. Stir in black beans and salsa. Cook for 1 to 2 minutes or until heated through, stirring occasionally. Remove from heat; cover and keep warm.
2 In a medium bowl whisk together eggs, egg whites, milk, and pepper. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Pour in egg mixture. Cook over medium heat, without stirring, until mixture starts to set on the bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat immediately.
3 Break up cooked eggs and spoon onto tortilla chips. Top with salsa mixture and cheese. Serve immediately.
PER SERVING: 207 cal., 6 g total fat (3 g sat. fat), 113 mg chol., 503 mg sodium, 26 g carb., 4 g fiber, 14 g pro.