Egg White Chalupa
Your morning breakfast just got spicier.
Ingredients
Stewed Black Beans
- 2 cups low-sodium chicken broth or water
- ¼ cup ½ stick unsalted butter
- 1 yellow or red bell pepper or half of each, seeded, finely chopped
- 1 small red onion finely chopped
- 2 cans black beans rinsed, drained 31 oz.
- 2 garlic cloves sliced
- 2 tablespoons finely chopped cilantro
- 1 jalapeño seeded, finely chopped
- Kosher salt freshly ground pepper
Assembly
- Vegetable oil for frying; about ½ cup
- 6 large egg whites
- 2 corn tortillas
- ½ avocado sliced
- ¼ cup sour cream
- ¼ cup cilantro leaves with tender stems
- 2 tablespoons unsalted butter divided
- 1 cup shredded iceberg lettuce
- Hot sauce for drizzling
- 1½ ounces shredded ricotta salata about ⅓ cup
- Kosher salt
Instructions
Stewed Black Beans
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Heat butter in a large pot over medium. Add bell pepper, onion, jalapeño, and garlic and cook, stirring occasionally, until vegetables are very soft, 10–12 minutes. Add beans and chicken broth.
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Bring to a simmer and cook, stirring occasionally, until liquid is reduced by half and thickened, 20–25 minutes. Stir in cilantro; season with salt and pepper. Keep warm.
Assembly
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Pour oil into a small skillet to come ¼ way up the sides. Heat over medium-high until very hot. Fry tortillas until lightly browned and very crisp, about 1 minute per side. Transfer to paper towels to drain.
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Melt butter in a small nonstick skillet over medium heat. When it begins to foam, add 3 egg whites and a pinch of salt and cook, stirring constantly with a rubber spatula and forming a compact bundle, until whites are set but still moist, about 1 minute. Transfer to a plate. Repeat with remaining butter and egg whites.
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Divide sour cream between tortillas. Top with ½ cup bean mixture, followed by lettuce, egg whites, a drizzle of hot sauce, cheese, avocado, and cilantro.
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Enjoy! 😀