10 wheat tortillas

Refried beans

200g Cuban Chimichurri

450g tinned kidney beans

2 teaspoons cumin seeds

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Dressing:

100g Cuban Chimichurri

100g sour cream

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Toppings:

200g chorizo, sliced and fried

3 avocados, sliced

10 eggs, scrambled or fried

250g grated cheddar (or other mild) cheese

15g chopped coriander

1. For beans, in a pan, heat some oil to medium heat. Add cumin seeds; toast for 30sec. Add Cuban Chimichurri and kidney beans; mix well and simmer for 5mins until beans have softened. Mash or blend to desired consistency; set aside.

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2. For dressing, combine Cuban Chimichurri with sour cream.

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3. Prepare toppings.

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4. To serve, spread each tortilla with refried beans. Top with chorizo, avocado, egg, 1 Tbsp dressing, grated cheese and coriander. Fold into half and serve.