Egg, Chorizo, and Potato Breakfast Taco | TABASCO® Recipes

Ingredients

• 1 tablespoon TABASCO ® Chipotle Sauce + more for topping
• 1 (8 oz) roll chorizo
• 2 tablespoons butter
• 1 pound russet potato, peeled and cubed into 1/2 in cubes
• 6 large eggs beaten
• 1 (4 oz) can diced green chiles, drained
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup salsa + more for topping
• salt, to taste
• 6 La Banderita Fajitas Flour Tortillas
• Crema - Mexican Style Cream, for topping