Directions

1. Pour both cans of black beans and their liquid in a medium sized sauce pan with two tablespoons of Recado Rojo seasoning. Bring to a boil and the simmer until thickened, stirring occasionally to prevent sticking to the bottom of the pot. 

2. Make a salsa by chopping tomatoes, jalapeño or green peppers, red onion and cilantro leaf and mixing them together in a small bowl. 

3. In a small bowl, separate egg whites from the yolk, add pepper and beat with a whisk well until egg whites are frothy.

4. Spray a small pan with cooking spray and heat pan over medium heat and pour egg whites into the pan.

5. Allow the eggs to cook for 2 minutes and then gently sweep and fold the eggs to allow the raw eggs to spread down to the bottom until the eggs are cooked evenly. 

6. Split, core, peel and slice avocado.

7. Add black beans to a bowl or plate and then top with egg whites, avocado slices, a few tablespoons of the salsa and tortilla strips.