Ingredients

The following ingredients have 2 Servings
  • 3-4 vegan gluten-free large corn tortillas
  • 4 eggs
  • 1/4 cup canned black beans (rinsed and drained)
  • 1 to mato (chopped)
  • 2 tablespoon chopped red onion
  • 2-4 tablespoon coconut milk
  • 2 tablespoons chopped cilantro
  • 1-2 tablespoons extra virgin olive oil
  • salt/pepper to taste
  • 1/2 avocado (thinly sliced)
  • drizzle of lime juice

Instruction

  • In a bowl combine eggs, coconut milk and salt/pepper. Beat until smooth. To the same bowl add red onions, tomatoes, cilantro and balck beans. Mix.
  • Heat 1 tablespoon oil over medium heat. Add scrambled egg mixture and cook for a few minutes, stirring, until cooked through. Remove from pan.
  • Divide scrambled egg mixture between the tortillas, layering only on one half of the tortilla.
  • Top with avocado slices, and a drizzle of lime juice. Fold the tortilla in half.
  • Heat remaining oil over medium heat and add the folded in half tortilla. Cook on both sides until browned. Repeat with remaining tortillas.