Tortillas with black beans, egg and chorizo

For the tortillas, mix the flour with the salt, baking powder, carrot juice, water and oil in a bowl.

Knead everything into a smooth and cohesive dough. Cover the dough with cling film and let rest for 15 minutes.

In the meantime, cut the tomatoes in quarters for the salsa and remove the seeds. Cut the flesh into cubes and put in a bowl.

Halve the bell pepper, remove the seeds and cut the flesh into small cubes.

Remove the stalk from the red pepper. Roll the pepper between your hands so that the seeds fall out and cut into thin rings.

Chop the onion. Mix half of the onion, pepper, red pepper, parsley, oil and orange juice through the tomatoes.

Season the salsa with pepper and salt.

Divide the tortilla dough into 16 rolls and roll out with the rolling pin until round Ø 9 cm.

Heat 2 frying pans without oil or butter and fry the tortillas on low heat for 2 minutes until done. Turn halfway. Put separately until use.

Heat the oil in a pan and fry the rest of the onion for 5 minutes. Stir frequently.

Drain the beans, add to the onion and warm for 5 minutes. Remove from the heat and keep warm covered.

In the meantime, remove the skin from the chorizo ​​and cut into pieces.

Heat a skillet without oil or butter and fry the chorizo ​​in 5 minutes on medium heat.

Remove the chorizo ​​from the pan and leave the shortening. Keep warm on a plate covered with a lid.

Grate the cheddar and mix with the eggs in a bowl. Season with pepper. Pour the egg mixture into the remaining shortening.

Stir gently with a spatula and simmer over low heat for 3 minutes to a smooth mass.

Cover the tortillas with the beans, chorizo, the egg and half of the salsa. Serve the rest of the salsa.