Gluten-Free Tex-Mex Breakfast Skillet with Chorizo and Black Beans

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 oz gluten
• free chorizo sausage 1/2 cup canned black beans, drained and rinsed 1/2 cup diced red bell pepper 1/2 cup diced onion 1/2 cup shredded cheddar cheese 1 ripe avocado, sliced 1/2 cup store
• bought salsa 2 large eggs 2 tbsp olive oil Salt and pepper, to taste

Instructions

1. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until browned, breaking it into smaller pieces as it cooks. Remove from the pan and set aside.
2. In the same skillet, add the remaining 1 tablespoon of olive oil, onion, and bell pepper. Sauté until softened, about 5 minutes.
3. Stir in the black beans and cooked chorizo, and cook for another 3 minutes. Season with salt and pepper to taste.
4. Make two small wells in the bean mixture, crack an egg into each well. Cover the skillet and cook until the eggs are set, about 5 6 minutes.
5. Sprinkle shredded cheese over the top and let it melt for a minute before serving.
6. Serve the skillet with sliced avocado and salsa on the side.

Chef’s Insight

This dish showcases the perfect balance of flavors and textures, with the creamy avocado contrasting the spicy chorizo and the crunchy bell pepper complementing the gooey cheese.