Mexican Scramble

• 8 large eggs
• 13 cup water
• 12 teaspoon salt
• 12 teaspoon chili powder
• 14 teaspoon cumin
• 1 (15 1/2 ounce) can refried beans
• 4 ounces chorizo sausages, casing removed
• 12 cup shredded cheese (mixture of cheddar and monterey jack is best)
• 8 corn tortillas, warmed per package directions
• 1 cup bottled or fresh salsa

1. Combine eggs, water, salt, chili powder and cumin in a medium bowl; whisk until blended and set aside.
2. Heat refried beans according to directions on can.
3. Heat a non-stick skillet over medium-high heat; add chorizo; cook, breaking up sausage into pieces, until it's cooked through, about 10 minutes; pour off all but 1 tablespoon of fat.
4. Add eggs to skillet; cook, stirring gently, until almost set, about 4 minutes; sprinkle eggs with cheese; cook 1 minute then remove from heat.
5. Serve warm with tortillas, salsa and beans.

eggs, water, salt, chili powder, cumin, beans, chorizo sausages, shredded cheese, corn tortillas, fresh salsa

Taken from www.food.com/recipe/mexican-scramble-111254 (may not work)