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2 Lepp’s fresh chorizo sausage, casings removed (a good substitute is spicy Italian sausage)
1 Tbsp. vegetable oil
½ onion, diced
1 red pepper, seeded and diced
2 cups cooked black beans (398 ml. tin)
1 tsp. (or so, or more, depending on how spicy you like it) sriracha or sambal oelek
1 tsp. ground cumin
6 flour tortillas
8 large eggs
2 avocados, pitted, peeled and sliced
2 ripe tomatoes, chopped
1 cup shredded Mexican blend or cheddar cheese
½ cup SunPic Spicy Chipotle Mayo (alternately, you could mix one tinned chipotle pepper in adobo sauce with ½ cup mayo in a blender or food processor, or mix some sriracha with mayo. I prefer the chipotle sauce as it gives the dish a smoky flavor)
Saute the Lepp’s fresh chorizo sausage in a medium frying pan, breaking it up into small pieces, until no red remains. A potato masher works very well for this. Remove from pan and set aside in a small bowl. Heat oil in same pan and saute the onion and pepper until soft, about 10 minutes. Add the beans, hot sauce, cumin, and salt to taste and cook until beans are heated. Return the cooked sausage to the pan and mix together with the vegetables.
Meanwhile, wrap tortillas in foil and place in preheated 350 degree until warm, about 10 minutes. Or, wrap in slightly moistened clean dish towel and warm in microwave for 2 minutes.
Break the eggs into a bowl and scramble them in a medium nonstick skillet over medium heat, stirring frequently, until soft fluffy curds form, about 2 minutes.
Placing a tortilla on the plate, spoon a line of Spicy Chipotle Mayo down the center of the tortilla, then add some of the bean mixture and the eggs. Top with avocados, tomatoes, and cheese, then roll up. Repeat with the remaining tortillas, serve warm.