Big Brekky Tacos

4 eggs, fried

4 good quality chorizo or pork sausages, cases removed

4 slice of cheese

1 avocado, sliced

4 x La Banderita 6” inch tortillas

Tobasco, to serve

Baked beans

1 tbs. olive oil plus extra for brushing

1 clove garlic, chopped

1 x 400g can white beans drained and rinsed

1 tsp. tomato paste

Pinch dried oregano

1 tsp Worcestershire sauce

1 tsp. maple syrup

500ml chicken stock

Make this with

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

To make the baked beans, fry garlic in the oil and add the beans followed by the tomato paste, oregano, Worcestershire, maple syrup and stock.

Step 2

Bring to the boil and then simmer uncovered for 5-10 minutes to reduce the stock to make a thick gravy.

Step 3

Brush one side of each tortilla with oil and spread a thin layer of sausage over the tortilla leaving a small border. In a pan over a medium heat, fry sausage side down until crisp and golden.

Step 4

Flip and top with cheese and allow to melt slightly. Add spoonful of beans, avocado, fried eggs to each and a splash of tobasco.