Spicy Chorizo And Lima-Bean Scramble

1. 1

   Cook chorizo in a large frying pan over high heat, breaking up chunks with a spoon and stirring occasionally, until cooked through, about 6 minutes (to keep it from sticking, you may need to add a little water and turn down the heat). With a slotted spoon, lift chorizo from any oil and put in a bowl; set aside.

2. 2

   Add enough oil to pan to make about 2 tbsp. fat. Add onion and pepper and cook over medium heat, stirring occa-sionally, until onion is beginning to brown, about 10 minutes. Return chorizo to pan and stir in beans.

3. 3

   With a wooden spoon, make a well in the center. Crack eggs into well, sprinkle with salt and pepper, and let cook un-disturbed 15 seconds; then use a spatula to softly scramble. Fold eggs into the chorizo-bean mixture. Top with cilantro and cheese and serve with tortillas and hot sauce.

4. 4

   *Avoid the very soft type sold in plastic casings; it doesn't taste great and tends to dissolve when cooked. To warm tortillas, wrap in a kitchen towel and microwave them for 1 minute.

5. 5

   Note: Recipe will be gluten free with gluten-free chorizo.

* Per serving · 4 servings · Values may vary.