Taco-style omelette with beef, refried beans and guacamole

Mix a taco seasoning: a tablespoon of chili powder, cumin, kosher salt, coarse black pepper, onion powder, garlic powder, smoked paprika and cayenne.

Cut the avocado to the pit, roll the knife around it, open, remove the pit; score the flesh and scoop it into a bowl.

Add a pinch of kosher salt and pepper, a little garlic powder and some guacamole salsa; keep it a little chunky.

On a flat top with a little oil, soften one third cup of diced red jalapeno, white onion and poblano for a couple of minutes; push to the side.

Add a little oil and about 4.5 ounces of ground beef; break it up, let it take some color, and season with the taco seasoning.

Return the vegetables, add about a teaspoon of adobo sauce from canned chipotles, and remove.

Add a little more oil and three unseasoned eggs, containing them; season with the taco seasoning.

Lay on a couple slices of American cheese, the beef filling and some refried beans.

Fold, cook a little, then flip a couple of times so the cheese melts underneath; take it off.

Top with the guacamole, cool sour cream, tomatoes, a little cilantro and a sprinkle of the seasoning.