Prepare the ingredients as instructed above.

Brew and prepare the coffee to your liking.

Heat a skillet over medium heat, cook the chorizo, breaking it up until nicely browned. Remove from the skillet and set aside, leaving any drippings in the pan.

In a pan, warm the sprouted grain tortillas one at a time for about 30 seconds per side until pliable. Remove and place on serving plates. Warm the black beans in the pan. Season with salt and pepper to taste.

Heat the oil in a nonstick skillet over medium low heat. Crack the eggs into the pan and cook to your desired doneness (sunny-side up, over-easy). Season with salt and black pepper.

On a tortilla, place black beans, chorizo, and eggs. Top with salsa, avocado slices, white cheddar, and a sprinkle of chopped cilantro.

Serve the huevos rancheros with sliced peaches and coffee.