1 can black beans, drained almost completely
1 Tbsp Milford Spice Company's Taco Tuesday
1/4 cup of heavy whipping cream
4 mini tortillas
1 bunch of cilantro roughly chopped
1/4 cup cotija cheese
2 Tbsp butter
Avocado and Pico de Gallo to top
Mix the beans and Taco Tuesday seasoning in a small pot. Be sure to leave a little liquid from the can.
Cook in the pot on medium heat for about 5-7 minutes, stirring occasionally until heated through.
Whisk the eggs, heavy whipping cream, and a pinch of salt and pepper together in a bowl. You want to get the eggs nice and whipped, so that when you lift up your whisk, they run right off and will probably have quite a few bubbles in the bowl.
Place your butter in the pan on low heat. Once the butter is melted, add your egg mixture, stir with a spatula until the eggs are scrambled to your liking.
Toast the tortillas on your stove over direct heat for about 10 seconds per side.
To plate, place those delicious beans, avocado, and egg on the tortillas, top with pico de gallo, and cotija cheese.
Garnish with cilantro if you like.