Huevos Rancheros

Ingredients

• 2 ancho chillies
• 500ml just-boiled water
• 4 tbsp extra-virgin olive oil
• 2 red onions, finely chopped
• salt
• 6 garlic cloves, finely chopped
• 1 tbsp ground cumin
• 2 tbsp caster sugar
• 3 roasted red peppers from a jar, drained and chopped
• 200g tinned black beans, drained
• A handful coriander, chopped
• 5 tbsp chipotle in adobo paste
• 400g tin plum tomatoes
• 2 bay leaves
• 2 tbsp red wine vinegar
• 2 tsp olive oil
• 4 cooking chorizo
• 2 tortilla wraps
• 4 slices red Leicester cheese
• 1 avocado, peeled, destoned and roughly crushed
• 2 tbsp soured cream
• 4 fried eggs (see page 13 of The Breakfast Club)
• 4 tbsp Pico de Gallo (use shop bought or see page 127 of The Breakfast Club)
• 4 tbsp canned black beans, drained and warmed
• coriander leaves
• ½ jalapeño chilli, sliced