Mexican-Inspired Breakfast Tacos

These Mexican-inspired breakfast tacos combine traditional flavors with a creative twist, featuring scrambled eggs, black beans, fresh avocado, and a vibrant pico de gallo. The soft corn tortillas provide a comforting base, while the toppings add freshness and a hint of spice, making this dish a perfect start to your day. It's a satisfying, savory breakfast that respects traditional culinary principles while introducing delightful flavor combinations.

Ingredients:

• 4 small corn tortillas
• 4 large eggs
• 1/2 cup canned black beans, rinsed and drained
• 1 ripe avocado, diced
• 1/2 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. In a bowl, whisk the eggs with a pinch of salt and pepper. Set aside.
2. In a skillet, heat a drizzle of olive oil over medium heat. Add the black beans and cook for 2-3 minutes until warmed through. Remove from the skillet and set aside.
3. In the same skillet, pour in the whisked eggs and scramble until just set. Remove from heat.
4. For the pico de gallo, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Mix well and set aside.
5. Warm the corn tortillas in the skillet for about 30 seconds on each side until pliable.
6. To assemble, place a spoonful of scrambled eggs on each tortilla, followed by black beans, diced avocado, and a generous topping of pico de gallo.
7. Serve immediately and enjoy your flavorful breakfast tacos!