Ingredients:

  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1 tbsp fresh lime juice
  • 6 large eggs
  • 2 tbsp whole milk
  • 1 tbsp unsalted butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 8 small corn tortillas (approx. 4 inches / 10cm)
  • 1 cup shredded Monterey Jack or Cheddar cheese
  • 1 medium avocado, sliced
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a small saucepan over medium heat. Add the black beans, cumin, and garlic powder. Stir for 3-5 minutes until the beans are heated through and smell aromatic. Stir in the lime juice and remove from heat.
  2. Whisk eggs, milk, salt, and pepper in a bowl. Melt butter in the non-stick skillet over medium-low heat. Pour in the eggs and let them sit for 20 seconds, then gently push the curds across the pan until soft and slightly glossy. Remove from heat immediately.
  3. Place tortillas directly over a low gas flame for 15-30 seconds per side using tongs, or place in a dry hot skillet. Heat until they are pliable and show slight charred spots.
  4. While the tortilla is still hot, sprinkle a pinch of cheese on the bottom. Spoon in a generous portion of seasoned beans, followed by the fluffy eggs. Top with avocado slices, cilantro, and your choice of hot sauce.