She Strengthens

Breakfast Torta Fiesta: A Flavorful Twist on a Mexican Classic

Get Ready for a Morning Fiesta!

This mouthwatering breakfast torta is packed with scrambled eggs, spicy chorizo, and creamy avocado, all nestled between toasted rolls and topped with a duo of tangy salsas. To make this recipe shine, start by preparing a batch of Roasted Tomato Salsa and Tomatillo Salsa beforehand.

Easy Peasy, Lemon Squeezy!

This recipe yields 2 delicious sandwiches and takes only 30 minutes to prepare, making it an ideal breakfast option for busy mornings. With a difficulty level of easy, anyone can become a master chef!

Gather Your Ingredients!

• 2 torta rolls
• ½ tablespoon olive oil
• ½ pound ground chorizo
• 4 large eggs
• 1 can refried pinto beans, heated
• ¼ cup crumbled queso fresco
• 1 avocado, pitted, peeled, and sliced
• Sour cream
• Green salsa (recipe link above)
• Red salsa (recipe link above)
• Sliced jalapeño peppers, for garnishing
• Chopped onion, for garnishing

Let’s Get Cooking!

Step 1: Toast the Rolls
Turn on the broiler and cut the rolls in half. Broil for 30 seconds on each side to toast, then press down to flatten. Set aside.

Step 2: Cook the Chorizo
Add oil to a large skillet and cook the chorizo on medium-high heat until done. Crack in the 4 eggs and break up the yolks, stirring through the chorizo until the eggs are cooked through. Set aside.

Step 3: Assemble the Torta
Spread refried beans onto each piece of bread. Sprinkle queso fresco on top and place back in the broiler until the cheese is melted. Remove and top with the egg-chorizo mixture, avocado slices, and a dollop of sour cream. Finish with a sprinkle of jalapeño slices and chopped onion.

The Final Touches
Top your torta with a spoonful of green and red salsas, and get ready to indulge in a flavorful breakfast fiesta!