Target: 6 × 4 inches · landscape

Breakfast Tacos

20 min · 4 servings, two small tacos each

Ingredients

□ 8 small corn tortillas (6-inch)

□ 8 large eggs

□ 1 tbsp unsalted butter

□ 1 tbsp olive oil

□ 1 can (15 oz) black beans, drained and rinsed

□ 1 tsp ground cumin

□ 1/2 tsp kosher salt, divided

□ 1 medium lime

□ 1/2 cup pico de gallo

□ 1/2 cup crumbled cotija cheese

□ 1 medium ripe avocado

□

1. Prep the fresh toppings and whisk eggs. Warm beans in olive oil with cumin and half the salt; finish with lime and keep covered.

2. Warm tortillas in a dry skillet until flexible, then hold them under a towel.

3. Cook eggs over low heat with butter and remaining salt; stop while the curds are glossy.

4. Choose one salsa heat, fill tortillas compactly with beans, eggs, and fresh toppings, then serve warm.

Cook’s note: Keep the salsa branch separate and leave a clear tortilla edge so the tacos stay easy to hold.