Egg White Chalupa

Don't overdo it when seasoning the egg whites; the lack of fat will allow you to taste the salt that much more.

Stewed Black Beans:
¼ cup (½ stick) unsalted butter
1 yellow or red bell pepper, seeded, finely chopped
1 small red onion, finely chopped
1 jalapeño, seeded, finely chopped
2 cloves garlic, sliced
2 (15.5 oz) cans black beans, rinsed, drained
2 cups chicken broth or water
2 Tbsp. cilantro, finely chopped
kosher salt
black pepper, freshly ground

Assembly:
vegetable oil, for frying (about ½ cup)
2 corn tortillas
2 Tbsp. unsalted butter, divided
6 large egg whites
kosher salt
¼ cup sour cream
1 cup iceberg lettuce, shredded
hot sauce, for drizzling
1½ oz ricotta salata, shredded (about ⅓ cup)
½ avocado, sliced
¼ cup cilantro leaves with tender stems

Stewed Black Beans:
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.

Assembly:
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.

Makes 2 servings.