Heat 2 teaspoons of extra virgin olive oil over medium heat in a large skillet. Add the onion and sauté until soft. Then add the red pepper and continue to cook over medium low heat until softened.

Add the pinto beans, chili powder, and cumin to the skillet. Cook briefly to warm the beans, then cover the skillet and turn off the burner.

Chop the tomatoes and 1 1/2 avocados into bite-sized pieces. Set aside.

To make the avocado crema, combine the remaining 1/2 avocado along with the almond milk, shallot, and salsa verde in a blender. Process to combine well.

In a small bowl, scramble together the eggs and egg whites. In a clean skillet, add 1 teaspoon of olive oil and cook eggs over medium low heat to make scrambled eggs.

Divide the bean mixture among four bowls. Top with the cherry tomatoes, avocado pieces, and scrambled egg. Drizzle each plate with the avocado crema.

Serving Suggestion: Garnish with cilantro.