Line a plate or dish with paper towels and keep it handy – the tortillas will crisp quickly.
In a small bowl, mix ½ tbsp. (8 mL) chili powder and ½ tsp (2 mL) salt together.
Heat a medium nonstick pan over medium-low. Once brought to temperature, add 1 tsp (5 mL) of canola oil, coating the bottom of the pan. Let the oil warm, and then add enough tortilla pieces to create a single layer on the bottom of the pan. Cook about 1 minute per side or until lightly golden and crisp. Transfer tortillas to prepared dish and sprinkle with a pinch of chili powder and salt mix. Repeat this until all tortilla triangles are crisped. Set aside.
Heat a medium nonstick pan on medium heat. Add 1 tsp (5 mL) canola oil. Add chorizo, onion, tomato paste, cumin and chili powder. Cook about 3-5 minutes while stirring and use tip of wooden spoon to break up the chorizo into small pieces.
Add ¼ tsp (1 mL) salt, tomatoes and water. Stir to incorporate, bring to a gentle simmer, cover and cook about 10 minutes, until chorizo is cooked through.
Add more water if needed to achieve a stew-like consistency. Add chorizo sauce to centre of a serving dish, top with black beans and red and yellow peppers.
Heat a pan on medium-low heat, swirl in a small amount of canola oil, fry egg to desired doneness. Place cooked egg on top of peppers. Add dollop of sour cream and sprinkle with green onion and cilantro.
Top with garnishes as desired.
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