Start your morning off with a vibrant bite of these quick and easy breakfast tacos. Our Pickled Red Onions and Sliced Jalapeños give these eggs the perfect burst of flavor! 


Makes 8 servings 1x 2x 4x
  • 1 (9.5 ounce) tube Mexican style chorizo or soyrizo
  • 8 large eggs, beaten
  • Salt and pepper
  • 1/2 cup shredded cheddar, Oaxaca, pepper jack or Mexican blend cheese
  • 8 small flour tortillas, warmed
  • 1 (14.5 ounce) can refried black beans, warmed
  • 2 avocados peeled and sliced
  • Sliced Tamed™ Jalapeño Peppers to garnish
  • Pickled Red Onions to garnish
  • 1 cup sour cream, for serving
  • for serving


  1. Heat a large skillet over medium heat and, once hot, add the chorizo. Cook, breaking up the sausage with a wooden spoon, until browned, about 4-5 minutes. 
  2. Add the eggs and season with salt and pepper. Scramble the eggs until they are just set, but still a little runny and stir in the shredded cheese. Cook, stirring to incorporate until the eggs are set, about 1 minute longer. 
  3. To each warmed flour tortilla, add a large spoonful of refried beans and evenly divide the chorizo/egg mixture among each warmed tortilla. 
  4. Top the tacos with a few slices of avocado each, Mezzetta® Sliced Tamed or Sliced Hot Jalapeños, Mezzetta® Pickled Red Onions, a dollop sour cream and a drizzle of Mezzetta® California Hot Sauce
  5. Enjoy!