For The Breakfast Tacos:

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add onion and jalapeño and cook, stirring occasionally until tender, about 3-4 minutes.
2. Add chorizo and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 6-7 minutes, until chorizo is cooked through and begins to brown.
3. In the same skillet, add eggs, salt and pepper and scramble, until the eggs reach desired doneness, about 1-2 minutes. Remove from heat.
4. Top tortillas with chorizo and scrambled egg mixture. Dollop with Good Foods Avocado Salsa and garnish with cilantro.
5. Serve with beans and enjoy.

• 2 tsp olive oil

• 1/2 small yellow onion, chopped

• 1 jalapeño, seeded and finely chopped

• 1/2 lb ground Mexican chorizo sausage

• 8 large egg, lightly beaten

• 1 tsp salt

• 1/4 tsp pepper

• 12 (6-inch) flour tortillas or corn tortillas, lightly charred

• 1 pkg Good Foods Avocado Salsa

• Chopped fresh cilantro, for garnish

• 1 (15-oz) can refried black beans, warmed, for serving