Prep Time: 15 minutes
Cook Time: 20 minutes
Six (6) small soft corn tortillas
Two (2) teaspoons of olive oil
1/2 cup of red onion, diced
1/2 cup of red pepper, diced
One (1) jalapeno pepper, deseeded and diced
Four (4) garlic cloves, minced
1/2 can of black beans, drained and rinsed -- You can use more or less, depending on how hungry you are
1/2 teaspoon of cumin
Four (4) eggs
1 1/2 tablespoons of milk -- I used almond milk, you can use whatever you have on hand
1/2 cup of cheddar cheese, shredded -- You can use whatever cheese you'd like. Cheddar, monterey jack, or pepper jack would all work wonderfully
1/4 cup of salsa -- Or more, depending on your taste
Toppings of your choice -- I used sliced avocados, but cilantro, green onions, more veggies, etc. would all work.
Lime juice, salt, and pepper to taste
Preheat your oven to 425F degrees.
Take two of the corn tortillas and slice them into strips (about 1x2" or so).
Toss them in one teaspoon of olive oil and a bit of salt, and bake for 10 minutes, or until crispy. Flip once during cooking.
While the tortillas are baking, beat the eggs with the milk and set aside.
Spoon the black beans, cumin, and small amount of lime juice into a small saucepan, and warm on low heat until heated through. (I had a bit of extra veggies at this point, and added them to the black beans.)
Heat the garlic, peppers, and onion in a large skillet with one teaspoon of olive oil until fragrant, and then add the egg mixture into the pan. Scramble the veggies and the egg together.
Fold the crispy baked tortilla strips and the cheese into the egg mixture and cook until heated thorough.
Prepare your plate with the scramble (add toppings of your choice), the black beans, the salsa, and the additional soft corn tortillas.