Breakfast Corn Tortilla Bowl
A crispy corn tortilla bowl filled with chorizo, black beans, avocado, and topped with a fried egg and fresh salsa. This gluten-free Mexican breakfast is packed with protein and flavor.
Ingredients
- 4 corn tortillas (6-inch)
- 2 tbsp avocado oil
- 1/2 lb Mexican chorizo, casing removed
- 1/2 white onion, diced
- 2 garlic cloves, minced
- 1 cup canned black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 4 large eggs
- 1 avocado, sliced
- 1/2 cup fresh salsa (pico de gallo)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup cotija cheese, crumbled
Instructions
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1
Preheat the oven to 375°F (190°C). Invert 4 oven-safe ramekins or small bowls on a baking sheet.
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2
Lightly brush both sides of the 4 corn tortillas (6-inch) with avocado oil. Drape a tortilla over each inverted ramekin to form a bowl shape.
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3
Bake for 10-12 minutes until the tortillas are crisp and golden. Remove from the oven and let cool slightly before carefully removing from the ramekins.
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4
Meanwhile, heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add 1/2 lb casing removed Mexican chorizo and cook, breaking it up with a spoon, for 4-5 minutes until browned.
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5
Add 1/2 diced white onion and 2 minced garlic cloves to the skillet and cook for 2-3 minutes until softened.
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6
Stir in 1 cup drained and rinsed canned black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook for another 2 minutes, then remove from heat.
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7
In a separate non-stick skillet, heat the remaining oil over medium heat. Crack 4 large eggs into the skillet and cook to your preferred doneness (sunny-side up, over easy, etc.).
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8
To assemble, place each tortilla bowl on a plate. Fill with the chorizo-bean mixture. Top with sliced 1 sliced avocado, a fried egg, 1/2 cup fresh salsa (pico de gallo), crumbled 1/4 cup crumbled cotija cheese, and chopped 1/4 cup chopped fresh cilantro.
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9
Serve immediately with 1 cut into wedges lime on the side for squeezing over the top.