Cook the Chorizo: Place a large, non-stick frying pan over a medium heat. Add the crumbled chorizo and cook for 5-7 minutes, breaking it up with a wooden spoon, until it's browned and has rendered its lovely orange fat. Use a slotted spoon to transfer the cooked chorizo to a bowl, leaving the fat in the pan.

Sauté the Vegetables: Add the diced red onion and bell pepper to the chorizo fat in the pan. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Add the Beans: Stir the rinsed black beans, ground cumin, smoked paprika, and chilli flakes (if using) into the pan with the vegetables. Cook for 2-3 minutes, stirring occasionally, until the beans are heated through. Season with a little salt and pepper, then transfer this mixture to the bowl with the chorizo. Give the pan a quick wipe.

Scramble the Eggs: In a separate mixing bowl, whisk the eggs and milk together until pale and slightly frothy. Season with salt and pepper. Melt the butter in the now-empty frying pan over a low-medium heat. Pour in the egg mixture. What works best for me is to cook them slowly, stirring gently and constantly with a spatula, to create soft, creamy curds. This should take about 3-4 minutes. Remove them from the heat just before they look fully done, as they will continue to cook from the residual heat. For a deeper dive into technique, Serious Eats has a great guide on achieving the perfect texture.

Warm the Tortillas: Warm the tortillas one by one in a dry frying pan for about 20-30 seconds per side, or wrap them in a damp tea towel and microwave for 30 seconds until soft and pliable.

Assemble the Burritos: Lay a warm tortilla flat. Down the centre, layer a quarter of the grated cheese, followed by a quarter of the scrambled eggs, the chorizo and bean mixture, and a few slices of avocado. Don’t overfill!

Roll Them Up: Fold the bottom edge of the tortilla up and over the filling. Then, fold in the two sides tightly. Finally, roll the burrito away from you to create a tight, secure parcel.

Sear for a Golden Finish (Optional): For a café-style finish, place the rolled burritos, seam-side down, back into the hot, dry frying pan. Cook for 1-2 minutes per side until the tortilla is golden brown and slightly crisp. This also helps to seal the burrito shut.