1 cup tortilla chips
¼ cup canned pinto beans
2 Tablespoons olive oil
½ c chorizo, casing removed
¼ c onion, minced
½ c Rufus Teague Touch of Heat BBQ Sauce
1 avocado, sliced thin
1 Tablespoon sour cream
½ bunch cilantro
Heat up your skillet to medium heat. Add 1 tablespoon oil.
Sweat the onions with a touch of salt, about 5-7 minutes or until they are translucent.
Brown your chorizo. Once fully cooked, add your pinto beans and Rufus Teague Touch of Heat BBQ Sauce.
Add your tortilla chips straight to the skillet. Stir until each chip is coated with the chorizo/BBQ mixture.
While those are softening, pull out a clean pan and 1 tablespoon oil. Heat up to medium heat.
Add your egg. Partially cover pan until the egg whites are set and the sides of the egg get slightly crisped.
Top your chilaquiles with your sunny side up egg, avocado slices, cilantro, sour cream, and more Rufus Teague Touch of Heat BBQ Sauce.