INGREDIENTS
1 tbsp
extra virgin olive oil (divided)
1/2 cup
onion (chopped)
1 cup
red pepper (chopped)
15 oz
can low sodium pinto beans
1 tsp
chili powder
1/2 tsp
cumin
1 cup
cherry tomatoes (sliced in half)
2
fresh Hass avocados* (halved, pitted, peeled and sliced)
1/2 cup
unsweetened almond milk
1 tbsp
chopped shallot
1/4 cup
low sodium salsa verde
2
eggs
2
egg whites
Cilantro for garnish