Black Bean Breakfast Tacos

Instructions

1. Prepare the zesty black beans and scrambled eggs.  (And I recommend prepping your toppings while those cook, to save time.)
2. Once all of your fillings and toppings are ready to go, fill your tortillas with a large spoonful (each) of the black bean mixture and scrambled eggs.  Then sprinkle on your desired toppings.  Serve immediately.
3. Heat oil in a medium saucepan over medium-high heat.  Add the onion and jalapeno, and saute for 4-5 minutes, stirring occasionally, until the onion is cooked and soft and translucent.  Stir in the garlic and saute for 1-2 minutes, stirring occasionally, until fragrant.  Stir in the black beans, cumin and lime until completely combined.  Saute for 1-2 minutes, or until the black beans are warmed through.
4. Season to taste with salt and pepper, then remove from the heat and serve.
5. Whisk together eggs and milk and a pinch of salt and pepper in a large bowl until smooth.
6. Heat a large saute pan over medium-heat, and spray with cooking spray (or melt a tablespoon of butter in the bottom of the pan).  Add the egg mixture and cook, stirring frequently, until the eggs are scrambled and cooked through.  Remove from heat and serve.