Ingredients
Scale
- 1 (8 oz) roll chorizo
- 2 tablespoons butter
- 1 pound russet potato, peeled and cubed into 1/2 in cubes
- 6 large eggs beaten
- 1 tablespoon TABASCO® Chipotle Sauce + more for topping
- 1 (4 oz) can diced green chiles, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1/4 cup salsa + more for topping
- salt, to taste
- 6 La Banderita Fajitas Flour Tortillas
- La Banderita Crema – Mexican Style Cream, for topping
Instructions
- Heat a large non-stick pan over medium heat.
- Once hot, add in chorizo.
- Cook, breaking it up as you go along, until cooked through. Remove from pan and set aside.
- Add butter to pan and melt.
- Once melted, add potatoes and cook for about 10 minutes, stirring often, until tender and cooked through.
- Pour in beaten eggs, and cook, stirring with a spatula, until eggs are firm and cooked.
- Turn off heat and stir in TABASCO®, green chiles, black beans, and salsa. Taste and season with salt, if necessary.
- Fill tortillas with mixture and top with crema, more TABASCO®, and salsa!