My spouse, teenage daughter and I are stuck home in coronavirus quarantine (we don’t have it, but we are heeding the warnings). She sleeps in and scoffs at my cooking but I wanted a nice breakfast for Jeff and I. Scrounging through the fridge and freezer I found some frozen pinto beans and the last of some Tofurky chorizo scrambles, that I bought and found quite tasty. In our survivalist stock up I bought big packages of tortillas, so I thought huevos rancheros! Super easy.

First, I nuked the beans and then set them frying up in my cast iron pan in a little olive oil and tossed in the chorizo with cumin. Don’t be stingy on the cumin and my trusty Ted & Barney’s. That’s a red and black pepper salt mix that is made in my local area.

Then I scooped the bean/chorizo mix onto a place, poured in a little sunflower oil and broke in two eggs. I’m going for sunny side medium. To get it not too hard, not too runny, I cover both eggs with a big frying pan lid. After a bit, I move them aside leaving me just enough room to toast my mini tortillas. When they are toasted on on side I flip them and cover them with sharp cheddar cheese.

When it is all done, I scoop the bean mixture onto plates, carving out a hole in the middle. I put the cheese covered tortilla in the middles, and lay a fried egg on top. For garnish, I slice up an avocado and Voila!