Scrambled Egg Breakfast Tacos Recipe by Tasty

Ingredients

• 2 large eggs
• 1 teaspoon olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 2 small corn tortillas
• 2 tablespoons canned black bean, drained and rinsed
• ¼ cup pico de gallo
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Crack the eggs into a small bowl and whisk to combine.
2. Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
3. Divide the eggs between the tortillas.
4. Top each taco with pico de gallo, black beans, and cilantro.
5. Enjoy!