• 1 T vegetable oil
  • 10 oz. Abbot's Butcher "Chorizo"
  • 6 eggs-worth plant-based egg
  • sea salt and cracked black pepper
  • 1/2 cup fire roasted diced tomato
  • 2 T fresh cilantro leaves, chopped
  • fresh lime
  • 2 T plant-based cotija cheese


  • Warm the oil in a skillet over medium heat. Add the "Chorizo", breaking up with the back of spoon. Cook for 3 to 5 minutes, until warmed throughout. Transfer the "Chorizo" to a paper-towel-lined plate.
  • Add the plant-based egg mixture to the skillet, sprinkling with salt and pepper, and cook over medium heat until softly set, about 1 to 2 minutes. Set aside.
  • Warm the diced tomatoes in the skillet, seasoning to taste.
  • Cook tortillas in a skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. 
  • Divide egg mixture among tortillas and top with "Chorizo" and diced tomatoes. Garnish with fresh cilantro, a squeeze of fresh lime, and if you like, plant-based Cotija cheese.