Chorizo and Eggs

Whenever we go to a Mexican restaurant, 9 times out of 10 Jim always orders chorizo and eggs. And for a person who's not a big egg eater (me), I love the stuff. I was looking for something quick and easy to fix for dinner tonight and found some chorizo in the freezer. The big plus for fixing this at home is that you can drain the sausage after cooking and probably cut the fat content in at least half. Plus, I used egg substitute instead to eggs to lower it even further. And the taste was fine. I just took the sausage out of the casings, smushed it into the skillet and sauteed it until done. Drain the sausage on paper towels and wipe the skillet out, coat with cooking spray and scramble the eggs until almost done. Then just add the drained sausage back in and stir. That's it. Quick, easy, and as good as any we've had in a restaurant.

I served this with tortillas, steamed broccoli, and Garlic Black Beans. You can have this dinner on the table in 15 minutes.

GARLIC BLACK BEANS

1-2 Tbsp canola oil, or canola oil cooking spray

1 tsp minced garlic

1 tsp cumin

1 can black beans, drained

1/3 cup tomato juice

1/2 tsp salt

2 Tbsp chopped cilantro

Heat oil then add cumin and garlic (don't let garlic burn). Add rest of ingredients and serve warm. 2 servings.