Red Chile Breakfast Chimichangas

2 10 inch flour tortillas
3 eggs
2 oz. chorizo
1/4 cup black beans, rinsed and drained
1 Tbsp. heavy cream
2 tsp. Hatch Red Chile Powder
1 Tbsp. canola oil
1 cup Hatch Chile Colorado, warmed
1/2 cup onion, diced
1/2 cup cheddar cheese, shredded

Whisk together eggs, cream and red chile pwoder.
Heat a skillet over medium heat, crumble in the chorizo and cook through.
Add black beans and cook, stirring, until heated through.
Add eggs, stirring into the chorizo mixture and cook until set. Remove from heat.
Place half the egg mixture down the center of a flour tortilla, leaving 1 inch on each end.
Fold the short ends over the egg mixture.
Pull one side over the egg and gently tuck it in, rolling into a chimichanga.
Secure with a toothpick and repeat with the second tortilla.
In a skillet large enough for both chimichangas, heat 1 tablespoon of oil.
When hot, place chimichangs in the skillet and brown on both sides
Transfer to a place, top with hot Chile Colorado sauce, onions and cheese.

Click here for Hatch Red Chile Powder

Click here for Hatch Chile Colorado