Ingredients:

 

3 ounces baked tortilla chips

1/4 teaspoon cumin seeds

1/2 cup canned black beans, rinsed and drained

1/2 cup bottled salsa

2 eggs

3 egg whites

3 tablespoons fat-free milk

1/2 cup shredded reduced-fat Mexican cheese blend (2 ounces)

 

Divide chips among serving plates, spreading into single layers; set aside. In a dry small saucepan, heat cumin seeds over medium heat about 1 minute or until aromatic, stirring frequently. Stir in beans and salsa. Cook 1 to 2 minutes or until heated through, stirring occaionally. Remove from heat; cover to keep warm. In a bowl, whisk together eggs, egg whites, milk and 1/8 teaspoon black pepper. Coat a nonstick skillet with nonstick 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 the uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat immediately. Break up eggs, spoon over chips. Top with salsa mixture and cheese.

 

Total servings: 4 (about 11 chips, 3 tablespoons salsa mixture, and 1/4 cup egg each)