Black Bean and Scrambled Egg Breakfast Tacos

Ingredients

• 2 large eggs
• 2 small flour tortillas
• 1/3 cup canned black beans
• 1 tsp olive oil
• 1/4 tsp cumin
• 1/4 lime(optional)
• 2 tbsp salsa(optional)
• 1 pinch salt

Instructions

1. 1

   Warm the tortillas in a dry skillet over medium heat for 30 seconds per side; set aside wrapped in a clean towel.

2. 2

   Rinse and drain the black beans, then warm them in a small pan with cumin and a pinch of salt for 2-3 minutes.

3. 3

   Whisk the eggs with a pinch of salt, then scramble them in the olive oil over medium-low heat until just set.

4. 4

   Divide the beans and eggs between the tortillas, top with salsa and a squeeze of lime, and fold to serve.