Chorizo and black bean breakfast tacos

• 115 g Mexican-style fresh chorizocasings removed if applicable
• 1 can canned black beans400g can, drained and rinsed
• 4 large eggs
• 1 tbs whole milk
• 4 store-bought flour tortillassmall, 15cm (6-inch)
• 40 g sharp cheddar cheeseshredded
• 1 medium avocado
• 1 medium lime
• 2 tsp store-bought hot sauceor to taste
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 10 g fresh cilantroroughly chopped

1. 1

   Crack the eggs into a mixing bowl, add the milk, salt, and pepper, and beat with a fork until the yolks and whites are fully combined and slightly frothy. Set aside.

2. 2

   Set the skillet over medium-high heat. Add the chorizo, breaking it into small crumbles with a wooden spoon or spatula. Cook until the edges are crispy and the fat has rendered out, about 4-5 minutes. The meat should be deeply browned and sizzling.

   Tip: No oil needed — chorizo has plenty of fat. If using a very lean chorizo, add a teaspoon of avocado oil to start.

3. 3

   Push the chorizo to one side of the skillet. Add the drained black beans to the empty side and press them lightly with the back of the spoon to smash about half of them. Stir and cook until heated through and the smashed beans start to look dry at the edges, about 1-2 minutes. Transfer the chorizo and beans to a plate.

4. 4

   Reduce heat to medium-low. Pour the egg mixture into the same skillet (there should still be a thin layer of chorizo fat — this is flavor). Stir slowly with a spatula, pushing large curds from the edges toward the center. When the eggs are just barely set with some glossy, custardy patches still visible, about 1-2 minutes, immediately remove the skillet from the heat. The residual heat will finish cooking them.

   Tip: Low and slow is the secret to creamy scrambled eggs. Pull them off the heat while they still look slightly underdone — they'll keep cooking on the plate.

5. 5

   While the eggs cook, warm the tortillas directly over a gas flame for about 15 seconds per side until lightly charred and pliable, or wrap them in a damp paper towel and microwave for 30 seconds until soft and steamy.

6. 6

   Halve the avocado, remove the pit, and slice each half into thin strips right in the skin, then scoop out with a spoon.

7. 7

   Build the tacos: divide the scrambled eggs among the four warm tortillas, then top with the chorizo and black bean mixture, shredded cheddar, avocado slices, and chopped cilantro. Squeeze lime juice over each taco and finish with hot sauce.

   Tip: Leftovers (without avocado) keep in the fridge for up to 2 days. Reheat the filling in a skillet over medium heat until warmed through, then reassemble with fresh avocado and tortillas.

• skillet (30cm (12-inch))
• mixing bowl (medium)
• cutting board

Per serving

Nutritional values are estimates only.