tsp. canola oil
cup finely chopped green onion
small garlic clove, minced
cups canned black beans, rinsed
tsp. ground cumin
tbsp. fresh lime juice
large EGGS, beaten
small flour tortillas, warmed
cup shredded Monterey Jack cheese
cup prepared guacamole
cup coarsely chopped fresh
- HEAT oil in large nonstick skillet set
over medium-high heat. COOK onion
and garlic for 2 minutes, stirring often, or until beginning to soften. STIR in beans, salsa and cumin; reduce
heat to medium-low. SIMMER,
stirring occasionally, for 3 to 5 minutes or until warmed through and
slightly thickened. REMOVE
skillet from heat; stir in lime juice and cover to keep warm.
- HEAT butter in separate large nonstick skillet set over
medium heat until just melted. POUR in eggs. As they begin to set, gently PULL them across the skillet with spatula
to form large soft curds. CONTINUE cooking eggs for 1 to 2 minutes –
pulling, lifting and folding eggs – until thickened and no visible liquid
egg remains. (Do not stir constantly.)
- FILL warm tortillas with equal amounts bean mixture and
eggs. TOP filled tortillas
evenly with cheese, guacamole and cilantro. Serve immediately.
Tip: Prepare recipe with corn tortillas if desired.
Tip: Substitute shredded Cheddar cheese
for the Monterey Jack if desired. For added heat, prepare recipe with shredded
Jalapeno Jack, Tex Mex or a Mexican-blend shredded cheese.