For this Mexican breakfast torta, scrambled eggs and chorizo are piled onto toasted rolls with sliced avocado, refried beans, sour cream, and green and red salsas.

Game plan: Make a batch of Roasted Tomato Salsa and Tomatillo Salsa before you begin.

  • Yields: 2 sandwiches
  • Difficulty: Easy
  • Total: 30 mins
  • Active: 30 mins

Ingredients (12)

  • 2 torta rolls
  • ½ tablespoon olive oil
  • ½ pound ground chorizo
  • 4 large eggs
  • 1 can refried pinto beans, heated
  • ¼ cup crumbled queso fresco
  • 1 avocado, pitted, peeled, and sliced
  • Sour cream
  • Green salsa (recipe link in intro)
  • Red salsa (recipe link in intro)
  • Sliced jalapeño peppers, for garnishing
  • Chopped onion, for garnishing


  1. Turn on the broiler. Cut the rolls in half and broil for 30 seconds on each side to toast. Press down to flatten. Set aside.
  2. Add oil to a large skillet and cook the chorizo on medium high until done. Crack in the 4 eggs and break up the yolks stirring through the chorizo until eggs are done. Set aside.
  3. Spread refried beans onto each piece of bread. Sprinkle queso fresco on top and place back in broiler until cheese is melted. Remove and top with the egg-chorizo mixture and avocado slices. Top with the two salsas and sour cream. Sprinkle with jalapeño slices and chopped onion.