Preparation

Heat 1 tbsp oil in a frying pan over medium heat. Add onion and cook, stirring, for 4 minutes or until softened. Add chorizo and cook, stirring, for 6 minutes or until crisp and golden. Add black beans and cook, shaking the pan, for 3 minutes or until warmed through. Roughly crush some of the beans with the back of a spoon. Squeeze over lemon juice, season with salt and pepper and remove from heat. Keep warm.
Using a fork, whisk eggs and milk together in a bowl and season. In a clean saucepan, heat remaining 1 tbsp oil. Add eggs and cook, stirring, for 2 minutes or until just cooked through. Divide among tortillas, top with beans, cheese, avocado and coriander. Serve with lemon.

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 fresh chorizo, casing removed, finely chopped
  • 1 x 440 g can black beans, drained, rinsed
  • ½ lemon, juiced
  • 6 eggs
  • 2 tbsp milk
  • 4 tortillas, chargrilled
  • 80 g feta, crumbled
  • 1 avocado, flesh scooped, sliced
  • coriander sprigs and lemon wedges, to serve (optional)