Roast the peppers over the flame of a gas burner, under a broiler, or on a grill, turning often, until slightly softened and skins are starting to blacken, about 5 minutes. Let cool completely.

Preheat the oven to 350°F.

Grease a 9-inch by 9-inch baking dish and set aside.

Whisk together the eggs, cream, and a pinch each of salt and pepper.

Heat the butter in a medium nonstick frying pan. Cook the eggs, stirring often to scramble until cooked through.

Transfer the eggs to a large bowl.

Heat the oil in a large frying pan over high heat and cook the chorizo, stirring often, until cooked through (about 8 minutes).

Transfer the mixture to the bowl with the eggs.

Add the black beans and half the cheese, stirring just to combine.

Use the edge of a knife to scrape as much of the burnt skin from the outside of the peppers as you can, discarding it when done.

Cut a small “T” in the side of each pepper using a paring knife and carefully remove the seeds with a spoon.

Put the cleaned chiles into the prepared pan.

Spoon the egg and chorizo mixture into each pepper, dividing evenly and using all of the mixture that will fit.

Sprinkle the tops of each chile with the remaining cheese.

Bake the stuffed chiles, uncovered, until heated through and the cheese is melted, about 10 minutes.

Serve with sour cream, salsa, and green onion. Enjoy!