1 small onion
1/4 cup chopped cilantro leaves
1 jalapeno chile, halved and seeded
8 eggs, beaten
1 can black beans (I use 15 ounces)
8 small corn tortillas
1/2 cup shredded cheese (I use Monterrey Jack)
1/4 cup light sour cream
1. Using a food processor, pulse together the tomatoes, onion, cilantro and jalapeno until chunky.
2. Coat a large skillet with cooking spray and heat over medium-high heat. Add the eggs, season with salt and pepper and scramble for 3-4 minutes.
3. Transfer eggs to another dish, and wipe out the skillet. Add the beans and 2 tsp water. Cook over medium heat until warm. Transfer to another bowl. Wipe out the skillet, add the salsa, season with salt and cook for 5 minutes.
4. Top each tortilla with beans, eggs, salsa, cheese, sour cream, cilantro, and we always add avocado as well.