One of our traditions while on vacation is to experiment with different breakfasts, and today we decided to make a variation of huevos rancheros. We started out by sauteing green peppers, onions, and garlic (1 big onion, 2 peppers). Once those were fairly cooked down, we dumped four cans of black beans, liquid and all, and let those continue to cook down. We kept seasoning simple with a generous helping of Penzy’s salsa seasoning.
In a separate pan, we broke up a package of chorizo we bought from the grocery store, and essentially let that cook down.
In a third pan I made some sunny side up eggs.
And then we simply combined it! Big spoonful of the beans and veggies, topped with cheese and an egg. Scoop of the chorizo, and then salsa and guacamole on the side. It’s a great breakfast before a day at the beach!
