Spicy Chorizo Black Bean Breakfast Tacos

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 12 oz Mexican chorizo, casings removed
• 1 cup canned black beans, rinsed and drained
• 6 large eggs
• 1/2 tsp, divided kosher salt
• 1/4 tsp black pepper
• 1 tbsp butter or oil
• 8 corn or flour tortillas (street-taco size)
• 1 large ripe avocado, sliced
• 3/4 cup pico de gallo or fresh salsa
• 1/2 cup cotija or shredded Monterey Jack
• 1/4 cup fresh cilantro leaves
• 1 lime lime wedges
• to taste hot sauce

Instructions

1. 1Place a large skillet over medium heat. Add the chorizo and break it into small crumbles with a wooden spoon. Cook 6 to 8 minutes until fully browned, sizzling, and cooked through; drain excess fat if more than remains.
2. 2Stir the rinsed black beans into the chorizo and cook 2 minutes more until heated through and lightly coated in the spiced fat. Season with salt. Transfer mixture to a bowl and tent with foil to keep warm.
3. 3Wipe the skillet if needed, then melt butter over medium-low heat. In a bowl, whisk eggs with salt and the black pepper until just blended.
4. 4Pour eggs into the skillet and cook slowly, pushing curds from the edges toward the center with a spatula every 20 seconds, until softly scrambled and still slightly glossy, 3 to 4 minutes. Remove from heat so they don’t overcook.
5. 5Warm tortillas: wrap in a damp paper towel and microwave 30 to 40 seconds, or char 15 to 20 seconds per side directly over a gas flame or in a dry hot skillet until pliable and lightly spotted.
6. 6Build tacos: spoon chorizo-bean mixture down the center of each tortilla, top with a portion of soft scrambled eggs, avocado slices, pico de gallo, and crumbled cotija or Jack cheese.
7. 7Finish with cilantro leaves, a squeeze of lime, and hot sauce to taste. Serve immediately while the tortillas are warm and the eggs are soft.