Olive oil cooking spray
8 small (14cm) white corn tortillas
1 tbsp olive oil 250g chorizo, sliced
400g can red kidney beans, drained, rinsed
1 cup water
2 tsp Mexican spice mix
1 tbsp tomato paste
5 eggs ⅓ cup milk
Salt and cracked black pepper
⅓ cup finely grated manchego cheese
125g can corn kernels, drained
2 tbsp chopped chives
1 large avocado, quartered, peeled, sliced
Lime wedges and coriander sprigs, to serve
Fresh sliced jalapeno and Mexican hot sauce, to serve (optional)
Grease a large non-stick pan with olive oil spray and place over a medium heat. Add tortillas, three at a time, and cook for 2 minutes each side or until lightly golden and slightly crisp. Remove from pan. Reserve pan.
Heat oil in a medium non-stick frying pan over a medium heat. Cook chorizo for 4 minutes or until golden. Reserve 16 slices chorizo for garnish. Add beans, water, spice mix and tomato paste and stir to combine. Bring to a simmer. Cook for about 7 minutes or until thickened. Cover and set aside. (Add more water if sauce thickens on standing.)
Whisk eggs and milk in a large bowl until combined. Season, add cheese, corn and chives and whisk until combined. Melt butter in reserved pan over a medium heat. Add egg mixture. Cook, stirring, for about 4 minutes or until mixture scrambles but is still moist. Remove pan from heat immediately.
Place cooked tortillas on a serving board. Dollop each one with bean mix and scrambled eggs and place avocado slices on top. Top with reserved chorizo. Squeeze lime over and garnish with coriander. Top with jalapeno and drizzle with hot sauce, if using. Serve.