How to make vegan Chile Colorado. This recipe was “veganized” from the beef version published in Taste of Tucson.
These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top. If you canâ€™t find bolillos at your local bakery, use a sweet French roll instead.
Nachos supreme stuffed bell peppers! Outtake from the Taste of Tucson cookbook. Recipe and food photography by Jackie Alpers.
I ate this as a makeshift breakfast every day for weeks while writing Taste of Tucson.
The fat from the tablespoon of chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories. I fry up a batch of chorizo in advance and store it in the fridge, where it becomes solid until I scoop it out and heat it up.