1 tablespoon canola oil
1 small onion, finely diced
1 clove garlic, finely chopped
2 cans black beans, drained and rinsed
1 tablespoon pureed chipotle chile in adobo
Kosher salt
1/2 cup roughly chopped fresh cilantro
3 ripe Hass avocados, peeled, pitted and chopped
12 grape tomatoes, cored and halved
2 green onions, green and pale green parts only, thinly sliced
1 serrano chile, finely diced
Kosher salt and freshly ground black pepper
Juice of 3 limes
Splash canola oil
1/4 cup chopped fresh cilantro
1 bunch watercress, thick stems removed, chopped
2 tablespoons canola oil
1/2 pound loose Mexican chorizo or breakfast sausage
1 small red onion, halved and thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
12 large eggs, whisked until very smooth and fluffy
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
Canola oil, for brushing
Eight 10-inch flour tortillas
2 cups grated Monterey Jack
1 cup grated cotija cheese, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
Cooking Channel User
Made these for a casual Christmas brunch with the fam before the kids opened presents. They were a big hit! They are large so I cut them in half & used bottled salsa to save time. Definitely will make again!
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