Ingredients

Salsa (recipe follows)
2 cans black beans
4 chorizo sausages
2 eggs fried, poached or scrambled
12 corn tortillas
1/2 cup cotija cheese
1/4 cup chopped cilantro

Heat the beans in a medium-size pan until most of the liquid is cooked off. Grill the chorizo until cooked. Fry, poach or scramble the eggs. To assemble, cover the base of the plate with the salsa. Place one tortilla on the salsa. Spread the beans over the tortilla. Place another tortilla on top, and spread with more beans. Top with a third tortilla and place eggs on top of that. Then place the grilled chorizo over the top of the eggs and sprinkle with cheese and chopped cilantro. Enjoy! Serves 4.
Cook's note: Chorizo sausages and cotija cheese can be found in ethnic markets. Spicy Italian sausages can be substituted for chorizo sausages.

Salsa

2 tomatoes
1 red bell pepper
1 jalapeno pepper
2 garlic cloves
1 onion
2 tablespoon cilantro
Salt and pepper to taste

Directions

Roast the tomatoes and peppers on a grill or in a 500-degree oven until charred on the outside. Peel off the charred skin (using gloves to avoid burns from the jalapeno). Place all ingredients in a blender and blend until smooth.