Bean & Chorizo Power Bowl

1.Heat olive oil in a medium skillet over medium heat. Add diced lean chorizo and cook for 4-5 minutes until browned and slightly crisp.

2.Add minced garlic, diced red onion, and diced ham to the skillet with chorizo. Sauté for 2-3 minutes until onions are translucent and fragrant.

3.Stir in cooked shredded lean beef and black beans. Season with smoked paprika, ground cumin, 1/4 teaspoon salt, and black pepper. Cook for another 3-4 minutes, stirring occasionally, until heated through and flavors meld. Remove from heat and set aside.

4.In a small bowl, whisk together eggs, low-fat milk, and remaining 1/4 teaspoon salt until smooth.

5.In a separate non-stick skillet, lightly toast the corn tortilla strips over medium heat until crisp and golden, about 2-3 minutes. Remove and set aside on paper towels to drain.

6.In the same skillet, reduce heat to medium-low and pour in the egg mixture. Cook gently, stirring occasionally, until soft scrambled eggs form, about 3-4 minutes. Remove from heat.

7.To assemble the power bowl, place the bean and chorizo mixture at the base of a serving bowl.

8.Top with soft scrambled eggs, toasted tortilla strips, diced tomatoes, and chopped fresh cilantro for freshness.

9.Serve immediately for a warm, hearty, and healthy meal.