Description

These egg tacos are good not only for breakfast or brunch but dinner too, if desired. Serve them with your favorite toppings.

Ingredients

• 8 eggs
• 2 T. milk
• 1 t. chili powder
• 1/2 t. cumin
• ¼ t. salt
• 1/8 t. black pepper, or to taste
• 15 oz. can black beans, drained and rinsed
• 1/2 c. salsa
• 1/4 c. fresh cilantro, chopped
• 6-8 small flour tortillas, warmed
• Optional toppings:
• avocado, guacamole, red onion, chopped tomato, cheese, sour cream, lettuce, jalapeños

Steps

1. In a medium size bowl, beat eggs with milk, chili powder, cumin, salt and pepper.
2. Heat a medium size non-stick skillet over medium heat. When heated, spray with non-stick spray or add a small amount of butter, heating until the butter is melted.
3. Pour eggs into skillet, not turning heat higher than medium-low or medium. Use a spatula to begin pulling the cooked outer edges in towards the center of the eggs. Then move the spatula around the edge of the skillet, pulling edges towards the center. As they begin to scramble, keep turning the uncooked eggs until eggs are cooked. Break up the scrambled eggs, quickly turning uncooked areas and keeping the scrambled eggs moving to make sure that all surfaces cook evenly.