Ingredients

• 2 sprays cooking spray, (5 one-second sprays per serving)
• 1 Tbsp olive oil
• 1 cup onion(s), chopped
• 1/2 cup sweet red pepper(s), diced
• 2 medium garlic clove(s), minced
• 1/4 cup jalapeño pepper(s), chopped (do not touch seeds with bare hands) or canned chopped green chilis
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 2 tsp fresh oregano, minced, or 1 teaspoon dried oregano
• 1 tsp hot pepper sauce
• 14 1/2 oz canned diced tomatoes, undrained
• 1 cup fat-free egg substitute
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1 cup canned black beans, drained and rinsed
• 2 cup cooked brown rice, kept hot
• 1 cup Kraft (U.S.) Free Shredded Cheddar Cheese, or other brand
• 2 tsp cilantro, fresh, chopped

Instructions

• Coat a large nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add onion, red pepper and garlic; sauté until onions are translucent, about 3 minutes. Add jalapeno or green chiles, chili powder, cumin, oregano, hot sauce and tomatoes. Bring to a boil; cook until thick, about 5 minutes. Turn off heat; cover to keep warm.
  
  
• Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add egg substitute; scramble until firm, about 3 minutes. Season to taste with salt and pepper. Cover and keep warm
  
  
• Warm beans in microwave.
  
  
• Place 1/2 cup of brown rice on each of 4 plates. Top rice with 1/4 cup of black beans, 1/3 cup of tomato mixture and 1/4 of eggs. Spoon 2 tablespoons of tomato mixture over each serving; sprinkle each with 1/4 cup of cheese and 1/2 teaspoon of cilantro.