Breakfast Burrito with Guacamole and Black Beans

1. Prepare your guacamole by peeling and mashing avocados in a mortar and pestle. Finely dice your red onion, tomato, and herbs. Mix with ground garlic powder (if not using fresh), red wine cider vinegar, and lime juice. Add EVOO to taste. 2. Fry off bacon and chop, reserving the bacon fat in the pan. 3. Chop potato into fine cubes and fry in the residual bacon fat. Add diced shallot and cook for 10-14 minutes on medium heat. Then, add spinach for 30 seconds and toss. Set aside. 4. Fry off chorizo and corn until crispy. Set aside. 5. Add butter to the pan, scramble the eggs, and set aside. 6. Cook black beans in a pot with water, white onion, and bay leaf. Season with salt and pepper. Add 1 clove of garlic. Simmer until heated through and slightly thickened. 7. Toast your tortilla. Torch cheese onto the toasted tortilla. 8. Assemble the burrito with all prepared ingredients (chorizo, bacon, eggs, potato mixture, cheese, beans). Enjoy with guacamole.