Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the red onion in a bowl and toss with the vinegar and sugar. Leave to marinate for 20 minutes, stirring every now and then until pink and softened.
Heat 1 tbsp of olive oil in a small pan and cook the spring onions, garlic and chilli flakes until softened. Add the beans and stir. Put aside (you’ll warm these up again before serving).
Heat another 2 tbsp olive oil and add the chorizo. Cook, stirring, for 3-4 minutes until the oil is red and the chorizo crisps up a little. Keep warm.
Melt the butter in a small pan then add the beaten eggs and stir until scrambled.
To assemble, reheat the beans, then divide between the tortillas. Divide the eggs between them, then spoon over the chorizo and some of the oil. Top with the avocado, red chilli and drained pickled onions.