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Loaded Breakfast Tacos

Ingredients

  • 6-8 small sprouted tortillas
  • 1 14.5oz can black beans drained and rinsed, bpa free liner
  • 2 fresh garlic cloves minced
  • 1 Tbsp avocado oil or olive oil

Toppings:

  • 1 cup shredded romaine lettuce
  • 1 large avocado diced and tossed with lime juice
  • 2 roma tomatoes diced
  • 2 jalapenos seeded and sliced
  • 1/3 cup pickled red onions https://cleanfoodcrush.com/easy-homemade-pickled-onions/

For the scrambled eggs:

  • 8 large eggs or 2 whole eggs + 8-10 egg whites
  • 1/4 tsp sea salt or to taste
  • 1/4 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/8 tsp chili powder
  • 1/4 tsp garlic powder
  • 1 Tbsp clarified butter or ghee

Instructions

  • Heat 1 Tablespoon oil in a small saucepan over medium-high heat.
  • Add in your minced garlic and sauté until fragrant.
  • Immediately stir in beans, season with a touch of sea salt and pepper, and cook, stirring for about 5 minutes.
  • Remove pan from the heat and set aside.
  • In a mixing bowl, whisk eggs; Add in seasonings and continue to whisk until frothy.
  • Heat butter in large skillet over medium heat. Pour in your egg mixture into the hot butter and let sit for about 20 seconds, without stirring.
  • Using a wooden spoon or spatula, carefully move the cooked edges towards the center.
  • Repeat until the eggs are cooked to your liking.
  • Remove eggs from the skillet and set aside.
  • Heat tortillas in the skillet, flipping until warm.
  • To assemble, fill your tortillas with eggs and beans as shown.
  • Add the additional toppings as shown, and serve immediately.