12 ounces chorizo sausage
12 large eggs
2 avocados, peeled and sliced
15 ounces black beans (1 can), drained
1 pint grape tomatoes halved
1 cup crumbled queso fresco
1 cup Old El Paso Fresh Salsa
4 Old El Paso Flour Tortillas
1 tablespoon butter melted
Ground cumin
Garlic salt
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Cut each tortilla into 6 equal wedges. Lay them flat on the baking sheet and brush with melted butter. Then lightly sprinkle the tortilla wedges with cumin and garlic salt. Bake for 7-10 minutes until golden. Meanwhile, cook the chorizo in a large skillet over medium heat. Break into small pieces with a wooden spoon and remove from heat once slightly brown. Pile the chopped lettuce in a large serving bowl. Top with tomatoes, beans, sliced avocado, cooked chorizo and queso fresco. Cook the eggs to order. For sunny-side up, place a large skillet over medium heat. Brush the skillet with oil and crack 2-4 eggs directly over the pan. Cook for 2-3 minutes until the whites are cooked through, then remove and repeat. For scrambled eggs, whisk the eggs until very frothy, then pour into a large nonstick skillet over medium-low heat. Move around the pan to ensure they don't turn brown on the bottom. Season with salt and pepper. Remove from heat once the eggs are mostly firm. Place the eggs on top of the salad. Serve with crispy tortilla wedges and use Old El Paso Fresh Salsa as the dressing.