Scrambled Egg Breakfast Tacos

Name: Scrambled Egg Breakfast Tacos
Total time: 30
Yield: 2
Ingredients: 2 large eggs; 1 teaspoon olive oil; ¼ teaspoon kosher salt; ⅛ teaspoon black pepper; 2 small corn tortillas; 2 tablespoons canned black bean, drained and rinsed; ¼ cup pico de gallo; 2 tablespoons fresh cilantro, chopped

Recipe by Pierce Abernathy from tasty.co

Brunch 30 Mins.

Ingredients

2 servings

•

2 large eggs
•

1 teaspoon olive oil
•

¼ teaspoon kosher salt
•

⅛ teaspoon black pepper

•

2 small corn tortillas
•

2 tablespoons canned black bean, drained and rinsed
•

¼ cup pico de gallo
•

2 tablespoons fresh cilantro, chopped

Instructions

Crack the eggs into a small bowl and whisk to combine.
Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
Divide the eggs between the tortillas.
Top each taco with pico de gallo, black beans, and cilantro.
Enjoy!