Prepare the ingredients as instructed above.

Cook the chorizo: 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.

Warm the tortillas: In a pan, warm the sprouted grain tortillas one at a time for about 30 seconds per side until pliable. Remove and place on serving plates. Warm the black beans in the pan. Season with salt and pepper to taste.

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

Assemble the huevos rancheros: On a tortilla, top with black beans, chorizo, and eggs. Top with salsa, avocado slices, white cheddar, and a sprinkle of chopped cilantro.

Serve the huevos rancheros alongside fresh blueberries and orange juice. Enjoy your breakfast!