6taco-sizedcorn tortillas(can also use low carb flour or regular flour)
pico de gallo or salsa of choice
1mediumavocado,pitted and diced
crumbled queso fresco cheese,optional
Add 1/2 tablespoon of oil to a skillet and set over medium heat. Once warm, add the onion. Cook for about 2 minutes until the onions are translucent. Add the black beans, water, and taco seasoning. Stir together to distribute the seasoning. Cook until the beans are heated and most of the water has evaporated. Remove from heat and set aside.
Whisk the eggs in a large bowl. Season with salt and black pepper.
Add the remaining 1/2 tablespoon of oil to a clean skillet and set over medium heat. Add the eggs and stir with a spatula. Continue to stir until the eggs have set into soft curds. Remove from heat, or continue to cook to desired consistency.
Warm up the tortillas over the open flame of a stove. Keep warmed up tortillas covered until ready to assemble the tacos.
Assembly: place warmed up tortilla on a plate. Add black beans and scrambled eggs. Top with salsa, chopped avocado and crumbled cheese (if desired). Serve immediately.
If you are preparing this recipe as GLUTEN FREE, just be sure to use brands of black beans and tortillas that are known to be GF.