(Serves 1)

Ingredients
• 2 Corn Tortillas
• Chorizo
• Puréed black beans 
• Avocado
• Lime
• Red Onion
• Red Wine Vinegar
• Bay Leaves
• Plum Tomatoes
• Fresh Green or Red Chilli

1. Dry fry the corn tortillas until they’re warm through and start the bubble, then place them in a low oven.
2. Finely slice a red onion and place in a shallow bowl covered with red wine vinegar and a couple of bay leaves to pickle.
3. Smash an avocado with a fork, adding a squeeze of fresh lime juice.
4. Finely chop the cherry tomatoes with some coriander and fresh chilli to make a salsa.
4. Dice and pan fry the chorizo, when cooked transfer to a plate and use the excess oil to fry an egg.
5. To assemble - cover the tortillas with the black beans, add the avocado and salsa. Sprinkle with the cooked chorizo and finally add the egg, some pickled pink onions, chilli flakes and fresh coriander. Enjoy!

Follow @MunchBrunchKids on Instagram for more amazing breakfast and brunch inspo!