Mexican-Style Breakfast Burrito Bowl

Preheat oven to 425°F (220°C). Dice the potatoes into 1/2-inch cubes. Toss with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread the seasoned potatoes on a baking sheet lined with parchment paper and roast for 20-25 minutes, stirring halfway through, until golden and crispy.

While potatoes are roasting, dice the red bell pepper and red onion. Drain and rinse the black beans.

In a medium skillet over medium heat, cook the chorizo for about 5 minutes, breaking it up with a wooden spoon until browned and cooked through. Transfer to a plate lined with paper towels.

In the same skillet, add the remaining 1 tablespoon olive oil. Add diced bell pepper and onion, cooking for 3-4 minutes until softened.

Add the black beans to the skillet along with remaining cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 2-3 minutes until heated through. Remove from heat and set aside.

Whisk together eggs and milk in a bowl. In a non-stick skillet over medium-low heat, scramble the eggs until just set, about 3-4 minutes. Remove from heat.

Dice the avocado and halve the cherry tomatoes. Chop the cilantro and cut the lime into wedges.

To assemble the bowls: divide the roasted potatoes between two bowls. Top with the bean mixture, scrambled eggs, and chorizo.

Garnish with diced avocado, cherry tomatoes, crumbled cheese, and cilantro. Serve with lime wedges and hot sauce on the side.