1 can (15-ounces) dark red kidney beans, well rinsed and drained
1/2- teaspoon ground cumin
1/4- teaspoon chili powder
1/2- teaspoon dried oregano
salt and fresh ground pepper, to taste
8 (6-inch) whole wheat tortillas, warmed
1 can (10-ounces) Diced Tomatoes & Green Chilies
1/2 cup shredded Mexican-Blend Cheese
1 avocado, diced
fresh lime juice
fresh parsley or fresh cilantro, chopped, for garnish
In a large skillet heat 1 tablespoon olive oil. Add diced onions and season with salt; cook for 3 minutes, or until translucent.
Add minced garlic and continue to cook for 30 seconds, or until fragrant.
Stir in beans; season with cumin, chili powder, oregano, salt and pepper.
Continue to cook for 3 to 4 minutes, stirring occasionally, or until beans have softened.
Remove from heat, and using the back of a fork or a potato masher, mash the beans until they resemble chunky mashed potatoes. Set aside. If you want smoother beans, return to heat and add 1/4-cup water; simmer until beans are thick and of spreading consistency. Set aside.
In a large skillet, heat remaining olive oil over medium-high heat.
Break eggs and gently slide into skillet, one at a time. (In my skillet, I can fit 3-4 eggs at a time.)
Reduce heat to low and cook slowly until whites are completely firm and yolks begin to thicken but are not hard.
Carefully slide a spatula under each egg and flip; Cook until desired doneness. Add more olive oil as needed.
Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.
Add diced tomatoes & green chilies over the eggs.
Sprinkle with cheese.
Add diced avocados and squeeze fresh lemon juice over each prepared taco.
Garnish with parsley or cilantro.
Recipe by Handmade in the Heartland at https://www.handmadeintheheartland.com/breakfast-tacos/