Prepare the ingredients as listed.

In a medium skillet over medium heat, cook the chorizo, breaking it up until browned and cooked through. Remove from the skillet and set aside, leaving any drippings in the pan.

In a dry pan, warm each sprouted grain tortilla for about 30 seconds per side until pliable. Place on serving plates.

In a separate nonstick skillet, melt the butter over medium heat. Crack in the eggs and cook to your preferred doneness (sunny-side up, over-easy, or scrambled). Season with salt and black pepper.

Assemble the huevos rancheros by layering black beans, chorizo, and eggs on each tortilla. Top with salsa, avocado slices, white cheddar, and chopped cilantro.

Serve with blueberries and a glass of cold orange juice.