Egg White Chalupa

healthyish bell pepper onion jalapeño garlic black beans cilantro tortillas egg whites sour cream lettuce ricotta salata avocado

June's All Day, Austin, TX

Makes 2

Source

Ingredients

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

1 jalapeño, seeded, finely chopped

2 garlic cloves, sliced

2 15.5-ounce cans black beans, rinsed, drained

2 cups low-sodium chicken broth or water

2 tablespoons finely chopped cilantro

Kosher salt, freshly ground pepper

Vegetable oil (for frying; about ½ cup)

2 corn tortillas

2 tablespoons unsalted butter, divided

6 large egg whites

Kosher salt

¼ cup sour cream

1 cup shredded iceberg lettuce

Hot sauce (for drizzling)

1½ ounces shredded ricotta salata (about ⅓ cup)

½ avocado, sliced

¼ cup cilantro leaves with tender stems

Method

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. 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.

Pour oil into a small skillet to come ¼" up the sides. Heat over medium-high until very hot. Working one at a time, fry tortillas until lightly browned and very crisp, about 1 minute per side. Transfer to paper towels to drain.

Melt 1 Tbsp. butter in a small nonstick skillet over medium heat. When butter 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 1 Tbsp. butter and 3 egg whites.

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.