• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Cut tomato into 1/2-inch pieces.
• 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 sausage, peppers and 2 tsp (4 tsp) Mexican Seasoning. Cook for 4-6 min, breaking up sausage and stirring often until sausage is cooked through and peppers are tender.** 
• Season with salt and pepper.

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

• On an unlined 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.)
• To a small bowl, add guacamole and lime zest. Stir to combine.
• To another small bowl, add sour cream, lime juice and 1 tbsp (2 tbsp) water. Season with salt. Stir to combine.
• Set aside.

• In a medium non-stick pan, heat 1 tbsp (2 tbsp) oil 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 sausage and bean mixture, eggs, cheese and tomatoes.
• Dollop lime-guacamole over top.
• Squeeze over a lime wedge, if you like. 
• Serve with sour cream on the side.

If you've opted to add sausage, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage, peppers and 2 tsp (4 tsp) Mexican Seasoning. Cook for 4-6 min, breaking up sausage into smaller pieces, until peppers are tender-crisp and no pink remains in sausage.** Continue with recipe as written.