This makes a great family breakfast dish.
- 3 cups cooked beans and their cooking broth or 2 cans black beans, drained, plus 1 cup water
- 1½ tbsp adobo sauce from chipotles in adobo sauce
- 1 chipotle chilli in adobo sauceseeded, optional
- 1½ tbsp vinegary sauce from pickled jalapeños or escabeche
- 450 g (1 lb) Mexican chorizo, casings removed, roughly chopped
- 2 tbsp + 1 tsp vegetable oil
- ⅓ cupchopped spring onions (scallions), plus extra for garnish
- 8 large eggs, beaten with a fork or whisk until foamy
- ½ tspkosher or coarse sea salt or to taste
- 12 corn tortillas
- 1 cup crumbled queso fresco cotija, farmer’s cheese, or goat cheese
- 4 to 6 pickled jalapeños, seeded and chopped, optional as garnish
- sliced avocado, optional
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the cooked black beans and their cooking broth, or the water if using canned beans, in a blender along with the sauce from the chipotles in adobo and the vinegary sauce from the pickled jalapeños. Puree until smooth. Place the puree in a medium saucepan and heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
Heat a large skillet over medium heat. Once it is hot, add the chorizo and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.
Pre-heat a comal or cast iron skillet over medium heat.
Meanwhile, heat the oil in a medium non-stick skillet over medium-high heat until hot but not smoking. Add the spring onions and cook until soft and translucent and the edges begin to brown lightly, about 3 minutes. Reduce the heat to medium-low, pour in the beaten eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop cooking the eggs when they are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.
Heat the corn tortillas, a pair at a time, on the pre-heated comal or skillet for about 30 seconds to 1 minute per side. You want them to be completely heated and even slightly toasted.
(Alternatively, the tortillas can be quickly “passed through hot oil,” that is quickly fried, 10 seconds per side, in pre-heated oil in a medium skillet over medium heat.) One by one, place the heated tortillas on a plate and spoon about 3 tablespoons of the scrambled eggs onto each tortilla. Roll and place on a platter seam side down. Continue with the remaining tortillas.
When all the tortillas are stuffed, rolled, and set on the platter, pour the bean puree on top. Cover with the cooked chorizo, crumbled cheese and extra spring onion. Add as much chopped pickled jalapeño as you like, as well as avocado slices.