Directions

1. Heat a skillet over medium-high heat and add in the chorizo. Break up any clumps with a wooden spoon and cook until the meat is fully cooked through, about 10 minutes. Transfer the chorizo to a dish, reserving as much of the fat in the skillet as possible. Add the potatoes to the skillet with the reserved fat and cook until soft and slightly browned, 12 to 15 minutes. Remove from the heat and cover.

2. Add a corn tortilla to a pan over medium heat. Cover the tortilla with a handful of the Monterey Jack cheese, letting it spill over the sides of the tortilla so some of it crisps up in the pan. Cook until the cheese melts and the edges start to brown. Transfer the cheesy tortilla to a dish and repeat with the remaining tortillas.

3. Add the toppings to each tortilla, starting with the black beans as the base, then add the potatoes and chorizo. Top with the salsa, cilantro, onion, queso fresco, crema, and finish with a dollop of the avocado and a squeeze of lime.