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1 cup canned hominy, drained

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3 Tbsp. cornstarch

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1/2 cup grated Cotija cheese

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4 scallions, white and light green parts only, finely chopped

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1 bunch cilantro, chopped

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1/2 tsp. salt

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1 pinch freshly ground black pepper

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1 cup whole black beans, drained

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1/2 cup corn kernels

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1 large egg

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As needed Vegetable oil, for frying

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4 eggs, fried, for serving

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Smoky California Avocado Salsa (see make-ahead recipe below), for serving

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2 cloves garlic

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As needed Sea salt, to taste

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As needed Freshly ground black pepper, to taste

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1 pinch sugar

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2 Tbsp. Extra virgin olive oil

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2 (10-oz.) cherry tomatoes, washed and cut in half crosswise

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1 small shallot, peeled and finely diced

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1/2 bunch mint leaves, roughly chopped

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3 chipotle chiles in adobo, stemmed, seeded and minced

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4 thick slices bacon, cut crosswise into 1/4-inch julienne and cooked until crisp (optional)

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2 1/2 Tbsp. freshly squeezed lime juice

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2 Tbsp. Extra virgin olive oil

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2 ripe, Fresh California Avocados, seeded, peeled and diced

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.