Scrambled eggs flecked with veggies and black beans, stuffed into a crunchy taco shell and topped with creamy avocado. Grab and go deliciousness that's ready in 10 minutes!
Yield: 8tacos (2 tacos each serves 4)
1/2cupchopped onionabout 1/2 small onion
1/2cupchopped green bell pepperabout 1/2 medium pepper
1/2cupcooked black beansdrained and rinsed
1/8teaspoonkosher salt + more to taste
1/8teaspoonfreshly ground black pepper + more to taste
1large ripe avocadopitted, peeled, and sliced
8Old El Paso crunchy taco shells
Shredded cheddar or pepper jack
Hot saucesalsa, or pico de gallo
Cooked crumbled sausage or bacon
Set a medium saute pan over medium haet. When hot, add the olive oil. Add the onion and green pepper and saute until soft, 4-5 minutes. Crack the eggs into a medium bowl and whisk until well-beaten. Pour over the veggies and cook, stirring frequently, until scrambled, 1-2 minutes. Stir in the black beans. Taste and add additional salt and pepper if desired.
Divide the mixture between the 8 shells. Add any additional toppings if you like, then top with avocado slices. Serve.
Add your favorite cheese either along with the beans or sprinkled on top after you stuff your shells. Cheddar and pepper jack are excellent.