2 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 Mexican chorizo sausages (about 8 oz.) , casings removed
2 Medium carrots, peeled and cut into small cubes
1 large parsnip, peeled and cut into small cubes
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Kosher salt, freshly ground pepper
8 large eggs
2 tablespoons unsalted butter
8 6" corn tortillas, warmed
Salsa for topping
1 small red onion, thinly sliced
1 cup unseasoned rice vinegar
1/3 cup sugar
1 tablespoon kosher salt
Cilantro leaves with tender stems (for serving)
2 Cups Black beans
1/2 a teaspoon garlic powder
1/2 a teaspoon ground pepper
1/2 a teaspoon salt
Mix sour cream and lime juice in a small bowl; cover and chill.
Pickled Red Onion
Place onions in large heatproof jar.
Heat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium-high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minutes.
Pour pickling liquid over onions (onions should be submerged). Let cool.
Heat oil in a large skillet over medium heat. Cook chorizo, breaking up meat and stirring occasionally, until browned and fat is rendered, 6–8 minutes. Using a slotted spoon, transfer chorizo to paper towels to drain (do not pour off fat from skillet).
Add carrot and parsnip to skillet and cook, stirring occasionally, until golden brown and tender, 8–10 minutes. Mix in chili powder and cayenne, season with black pepper, and cook, stirring, 30 seconds. Using a slotted spoon, transfer to a paper towels to drain; season with salt.
Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in chorizo.
Fill tortillas with egg mixture and sweet potatoes and top with lime crema, Tomatillo Salsa, Rice Vinegar–Pickled Red Onions, and cilantro.