Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 medium yellow onion, finely chopped (approx. 1/2 cup)
  • 1 clove garlic, minced (approx. 1 teaspoon)
  • 1 (15-ounce) can black beans, rinsed and drained (425g)
  • 1/2 teaspoon chili powder (2.5 ml)
  • 1/4 teaspoon ground cumin (1.2 ml)
  • 1/4 teaspoon smoked paprika (1.2 ml)
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tablespoons water (30 ml)
  • 1 tablespoon lime juice (15 ml)
  • 4 large eggs
  • 2 tablespoons milk (30 ml)
  • Salt and black pepper to taste
  • 1 tablespoon butter or oil
  • 8 small corn tortillas
  • Shredded cheddar cheese or Monterey Jack
  • Diced tomatoes
  • Avocado slices or guacamole
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Salsa
  • Hot sauce (for the brave souls!)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add black beans, spices, salt, and pepper. Cook, stirring occasionally, until heated through. Add water and lime juice, simmer briefly.
  2. Whisk eggs with milk, salt, and pepper. Melt butter in a separate skillet. Pour in egg mixture and cook, stirring gently, until softly set.
  3. Warm tortillas in a tortilla warmer, dry skillet, or microwave (wrapped in a damp paper towel) until pliable.
  4. Divide the black bean filling and scrambled eggs evenly among the warmed tortillas.
  5. Top with your favorite toppings, such as cheese, tomatoes, avocado, sour cream, cilantro, and salsa.
  6. Serve immediately and enjoy the best brekkie this side of the Rio Grande!