Baked Tortilla Breakfast Bowls

6 mini flour tortillas

1 chorizo sausages, diced

1 brown onion, diced

3 garlic cloves, minced

½ green capsicum, diced

1 long green chilli, finely diced

400 g tinned diced tomatoes

400 g tinned cannellini beans, drained and rinsed

2 tbsp Favours of the World Mexican Burrito seasoning

4 large eggs

1 tbsp olive oil

Preheat oven to 180°C. Lightly oil a large muffin tin. Press the tortillas into the muffin tray to form bowls.

Heat olive oil in a large frypan over medium-high heat. Add the chorizo and cook until the fat has rendered. Add the onion, garlic and green capsicum, cooking until softened.

Meanwhile, in a separate bowl whisk together 4 eggs and a teaspoon of the Mexican Burrito Blend. Set aside.

Add the tinned tomatoes and beans to the onion mixture. Stir in the Mexican Burrito blend and cook until fragrant. Season with salt and pepper.

Spoon the chorizo and bean mixture into the tortilla cups and pour some of the egg mixture in. Top with cheese and bake until the egg is set and the cheese is golden.