A crispy tortilla bowl, refried beans, scrambled eggs, cheese, and lots of chorizo sausage make this a breakfast with a little kick!
Course Breakfast
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4
Author Christin Mahrlig
Ingredients
4flour tortillas (8-inch)
8ouncesfresh chorizo
8eggs,lightly beaten
3/4cuprefried beans
1/4cupshredded cheddar cheese
1/2cupcanned and drained fire-roasted tomatoes(or salsa)
1avocado,diced
1tablespoonchopped cilantro
1/4cupcrumbled queso fresco
Instructions
Preheat oven to 425 degrees. Crumple up 4 pieces of aluminum foil to make balls about the size of a tennis ball. Place on a baking sheet. Spray both sides of tortillas with cooking spray. Drape a tortilla over each piece of aluminum foil, shaping it into an upside-down bowl shape. (Alternately you can use an oven-safe bowl turned upside down.
Bake for 8 to 10 minutes, or until edges are just starting to brown. Let cool 5 minutes and then turn upright.
In a small nonstick pan, cook and crumble chorizo until cooked through. Remove to a paper towel-lined plate with a slotted spoon.
Wipe pan clean and use pan to scramble eggs.
Stir together refried beans and cheddar cheese in a microwave-safe bowl. Cover and microwave 1 minute. Stir to make sure it is warm all the way through.
Divide refried bean mixture between the tortilla bowls.
Top with chorizo and eggs.
Sprinkle diced tomatoes, avocado, cilantro, and queso fresco on top and serve.