Tacos for breakfast

 Because breakfast tacos are one of the best things ever and shouldn't be restricted to lunch or dinner!

Ingredients:

  

1. 8 small corn or flour tortillas look for street-size
2. 1 tablespoon extra-virgin olive oil
3. 1 can reduced-sodium black beans 15 ounces rinsed and drained
4. 1/4 teaspoon garlic powder
5. 1/4 teaspoon onion powder
6. 1/4 teaspoon kosher salt plus a few pinches
7. 1/8 teaspoon cayenne pepper
8. 1/4 cup water
9. 1 tablespoon unsalted butter divided
10. 8 large eggs

Directions:

Step:No:01

Reheat the Tortillas. That makes them more adaptable.

Step:No:02

Put the beans in motion. Pour the oil into a saucepan and add the beans and seasonings. After mashing until just barely creamy, add the water.

Step:No:03

Reduce heat. Add some of the butter and stir. And there you have it! It's refried beans you created.

Step:No:04

Begin by filling the egg. Add the scrambled eggs to the skillet with the butter.

Step:No:05

Break apart. Take care not to overcook the eggs while you gently scramble them.

Step:No:06

Time of year. After the scrambled eggs are done but still creamy, turn off the heat and season with salt.

Step:No:07

Divide the beans among the tortillas. Layer the beans on the tacos first as you assemble them.

Step:No:08

Increase the Toppings. Add the eggs and any additional toppings and fillings last. GLADLY