Baked Chimichanga Breakfast Burritos with Avocado Tomato Watercress Salsa

Ingredients

• 1 tablespoon canola oil
• 1 small onion, finely diced
• 1 clove garlic, finely chopped
• 2 cans black beans, drained and rinsed
• 1 tablespoon pureed chipotle chile in adobo
• Kosher salt
• 1/2 cup roughly chopped fresh cilantro
• 3 ripe Hass avocados, peeled, pitted and chopped
• 12 grape tomatoes, cored and halved
• 2 green onions, green and pale green parts only, thinly sliced
• 1 serrano chile, finely diced
• Kosher salt and freshly ground black pepper
• Juice of 3 limes
• Splash canola oil
• 1/4 cup chopped fresh cilantro
• 1 bunch watercress, thick stems removed, chopped
• 2 tablespoons canola oil
• 1/2 pound loose Mexican chorizo or breakfast sausage
• 1 small red onion, halved and thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 12 large eggs, whisked until very smooth and fluffy
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh cilantro
• Canola oil, for brushing
• Eight 10-inch flour tortillas
• 2 cups grated Monterey Jack
• 1 cup grated cotija cheese, for garnish
• Cilantro leaves, for garnish
• Lime wedges, for garnish

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