Scrambled Egg Tacos with Cotija Cheese (Gluten-Free, Nut-Free, Vegetarian)
salt and black pepper
1jalapeno pepperseeds and stem removed, finely chopped
1cupcanned black beansdrained and rinsed
8corn tortillaswarmed slightly
1avocadopitted, peeled and chopped
green onionsgreen part, sliced (for garnish)
In a medium bowl, whisk together the eggs and milk. Sprinkle with salt and pepper. Set aside.
In a large skillet, heat the oil over medium heat. Add the shallot and jalapeno and cook for 4-5 minutes, or until tender. Season with salt and black pepper and then add the garlic, oregano, cumin and turmeric. Stir and cook for another 2 minutes or until fragrant. Pour in the egg mixture and swirl so that the veggies are evenly distributed. Sprinkle the black beans on top. Cook the eggs by letting the eggs sit until bubbly and set around the edges, then scramble with a wooden spoon or spatula until cooked through.
Place a small amount of eggs into each warm corn tortilla. Top with diced avocado, cotija cheese and green onions.
Serve immediately. Enjoy!
Milk can be substituted for low-fat or dairy-free.