Simple to make and freezer friendly, these breakfast taquitos are amazing and so easy!
Preheat the oven to 425F and line two baking sheets with parchment paper.
Heat a large frying pan over medium heat, add 1 tablespoon oil to the pan once heated. Add onions and cook 2-3 minutes until the onions begin to turn translucent. Add chorizo to the pan and cook until sausage begins to brown, stirring every couple minutes.
Add in the kale and cook until softened, then add in the diced red pepper and black beans and cook 2-3 minutes. Transfer to a dish and set aside.
In a small bowl, whisk the eggs. Place the pan on medium heat and add 1 tablespoon of oil to the pan. Add the eggs and scramble; transfer to a dish and set aside.
If your tortillas are slightly dry, warm them in a pan by heating them on low on each side for 1 minute before rolling to avoid splitting.
Begin to assemble the taquitos by layering roughly 2 tablespoons of filling with a small amount (around a tablespoon) of scrambled egg and shredded cheddar cheese. Tightly roll each taquito starting at one end, leaving the ends open. Repeat with the remaining taquitos.
Once all the taquitos have been rolled, heat the remaining tablespoon of oil in the frying pan over medium-high heat. Fry the taquitos on each side until crispy, place on parchment lined baking sheet and bake 8-10 minutes. Add more oil to the pan if needed before frying the remaining taquitos. Enjoy immediately or freeze in a sealed container for up to a month for busy mornings! Simply reheat in the oven before serving.
*to make vegan taquitos, replace the eggs with 1- 350g block of firm tofu (drained); crumble into the pan with a vegan chorizo sausage. Use vegan cheddar cheese.
**to make gluten free taquitos, use a gluten free chorizo and corn tortillas.