Black Bean Egg Breakfast Tacos

Ingredients

• 6 Each large eggs - 6 (count), whisked
• 1 Can canned black beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 8 Each corn tortillas - 8 (6-inch tortillas), 6-inch tortillas
• 1 Each avocado, diced - 1 (count), diced
• 0.5 Cup salsa - 1/2 (cup)
• 0.25 Cup fresh cilantro, chopped - 1/4 (cup), chopped
• 0.5 Cup pepper jack cheese, shredded - 1/2 (cup), shredded
• 1 Tablespoon olive oil - 1 (tablespoon)
• 0.25 Teaspoon kosher salt - 1/4 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)

Instructions

1. Prep the fillings

   1. *Dice the avocado*, *chop the cilantro*, shred the pepper jack, rinse and drain the black beans, then whisk the *eggs, salt, and black pepper* in a medium bowl until evenly blended.

2. Warm the tortillas

   2. Heat the skillet over *medium heat* and warm the corn tortillas for *20 to 30 seconds per side* until pliable; stack and cover to keep warm.

3. Warm the beans

   3. Add *olive oil* and black beans to the skillet and cook over *medium heat* for 2 to 3 minutes, stirring, until the beans are hot.

4. Scramble the eggs

   4. Reduce heat to *low*, pour in the eggs, and gently stir with a spatula until *soft curds form* and no liquid egg remains, about 2 to 3 minutes.

5. Melt the cheese

   5. Sprinkle in the *pepper jack cheese* and stir just until melted, then remove the skillet from the heat to keep the eggs *soft and tender*.

6. Assemble and serve

   6. Fill each warm tortilla with the *scrambled eggs and black beans*, then top with avocado, salsa, and cilantro. Serve *right away*.