ingredients

• 1 wheat & corn flour tortilla (from Trader Joe’s)
• 2 eggs
• Avocado
• Crumbled cotija cheese (or feta cheese)
• Fresh cilantro leaves
• Vegetable oil for cooking

black bean salsa (2-3 servings):

• ⅓ cup canned black beans, drained
• ⅓ cup frozen sweet corn, thawed
• ½ cup tomato, diced
• ⅓ cup bell pepper, diced
• ¼ cup red onion, diced
• 2 Tbsp pickled jalapenos, chopped
• 1 Tbsp lime juice (juice of ½ lime)
• 2 tsp extra virgin olive oil
• ¼ tsp salt
• Freshly ground pepper

directions

black bean salsa

Drain the can of black beans and thaw the frozen corn. Dice the tomato, bell pepper, and red onion into small cubes. Finely chop the pickled jalapeños. Then add all the ingredients together in a bowl.

Cut the lime in half and squeeze the juice over the ingredients. Season with salt and pepper and drizzle with olive oil. Toss to coat and combine evenly.

eggs

Beat the eggs together with salt and pepper until light and frothy. In a nonstick pan, melt butter over medium heat. Once the butter begins to foam, pour the egg mixture into the pan. Use a spatula to stir until soft curds form and the eggs are cooked through.

assembly

Warm up the tortilla and place on a work surface. Then halve the avocado and roughly chop the flesh inside the skin. Scoop the flesh onto the tortilla and gently mash and spread out with a fork. Season with salt and pepper.

Spread the salsa over the avocado, then sprinkle with feta cheese and a few cilantro leaves. Top with the scrambled eggs.

Fold the sides in and then the bottom up. Roll up tightly, tucking in the sides. Cut in half and serve with extra salsa.