Breakfast Taco Platter Recipe

Inspired by Zocalo Colorado

Time45m

Serves2

2 Chorizo with scrambled egg, topped with sour cream, red onion & avocado and a side of seasoned potatoes and refried pinto beans.

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Ingredients

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Tacos

7.05 oz (200 grams) Chorizo

4 pieces Eggs

1 cup Sour cream

1/2 cup Red Onion

1 pieces Avocado

4 pieces Tortillas

Seasoned Potatoes

2 cups Potatoes

2 tablespoons olive oil

1 teaspoon Watkins paprika

1/2 teaspoon Celtic sea salt

1/2 teaspoon black pepper

Refried Beans

1 can Pinto Beans

2 cloves Garlic

1/2 teaspoon Cumin

1 tablespoon olive oil

to taste Celtic sea salt

Method

Taco Preparation

Cook the Chorizo

In a skillet over medium heat, cook the chorizo until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

Scramble the Eggs

In a bowl, beat the eggs and season with salt and pepper. Pour the eggs into the same skillet and scramble until fully cooked.

Assemble the Tacos

Warm the tortillas. Fill each tortilla with chorizo and scrambled eggs. Top with sour cream, diced red onion, and sliced avocado.

Seasoned Potatoes

Prepare the Potatoes

Dice the potatoes into small cubes. In a large bowl, toss the potatoes with olive oil, paprika, salt, and black pepper.

Cook the Potatoes

Spread the potatoes on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25-30 minutes or until golden and crispy.

Refried Beans

Prepare the Beans

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Cook the Beans

Add the pinto beans and cumin to the saucepan. Mash the beans with a fork or potato masher until desired consistency is reached. Season with salt to taste.