• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Cut tomato into 1/2-inch pieces. Season tomatoes with salt and pepper. 
• Core, then cut the pepper into 1/2-inch pieces.
• Zest then juice half the lime, cut remaining lime into wedges.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chorizo, peppers and 2 tsp (4 tsp) Mexican Seasoning. Cook for 4-6 min, breaking up chorizo and stirring often, until peppers have softened, and chorizo is cooked through.**
• Season with salt and pepper.

• To the pan, add chipotle sauce, beans and their liquid.
• Using a potato masher, roughly mash the beans. 
• Cook for 4-5 min, stirring occasionally, until slightly thickened.

• On a parchment-lined baking sheet, arrange tortilla chips. Drizzle with 1 tbsp (2 tbsp) oil and sprinkle with remaining Mexican Seasoning. Toss to coat. Spread into a single layer.
• Toast in the middle of the oven for 3-5 min, until chips are warmed through and crispy. (TIP: Keep your eye on them so they don't burn.)
• Meanwhile, to a small bowl, add guacamole, lime juice and lime zest. Stir to combine.
• Set aside.

• In a medium non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high.
• Crack in 2 (4) eggs. Season with salt and pepper.
• Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)

• Divide tortilla chips between plates.
• Top with sauce, eggs, cheese and tomatoes.
• Dollop lime-guacamole over top.
• Squeeze over a lime wedge, if you like. 

If you've opted to add chorizo, heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chorizo, peppers and 2 tsp (4 tsp) Mexican Seasoning. Cook for 4-6 min, breaking up chorizo and stirring often, until peppers have softened, and chorizo is cooked through.**