Ingredients
zesty Mexican black beans
scrambled eggs
corn tortillas
fresh cilantrochopped, for toppings
red onionsdiced, for toppings
queso frescocrumbled, for toppings
avocadodiced, for toppings
1tbspavocado oil or olive oil, or any other mild-flavored oil
1cupwhite or red onionsdiced
1jalapeñofinely-diced
5clovesgarlicpeeled and minced
15ozblack beansrinsed and drained
1 ½teaspoons ground cumin
1limejuiced
salt and pepper
⅓cup milk
salt and pepper
Preparation
Prepare the zesty black beans and scrambled eggs. Once all of your fillings and toppings are ready to go, fill your tortillas with a large spoonful (each) of the black bean mixture and scrambled eggs.
Then sprinkle on your desired toppings. Serve immediately.
To make the zesty black beans, heat oil in a medium saucepan over medium-high heat. Add the onion and jalapeno, and saute for 4 to 5 minutes, stirring occasionally, until the onion is cooked and soft and translucent.
Stir in the garlic and saute for 1 to 2 minutes, stirring occasionally, until fragrant. Stir in the black beans, cumin, and lime until completely combined.
Saute for 1 to 2 minutes, or until the black beans are warmed through. Season to taste with salt and pepper, then remove from the heat and serve.
To make the scrambled egg, whisk together eggs and milk and a pinch of salt and pepper in a large bowl until smooth. Heat a large saute pan over medium-heat, and spray with cooking spray.
Add the egg mixture and cook, stirring frequently, until the eggs are scrambled and cooked through. Remove from heat and serve.
