Egg and Hash Brown Tacos

Ingredients

• 1  avocado pitted peeled roughly chopped
• 15 ounce black beans drained and rinsed canned
• 8 large eggs 
• 8 6-inch flour tortillas warmed
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon ground cumin 
• 8 ounces hash browns shredded frozen
• 4 servings kosher salt and pepper freshly ground
• 0.3 cup monterrey jack cheese shredded
• 0.5 small onion finely chopped
• 0.5 cup salsa prepared
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat.
2. Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes.
3. Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat.
4. Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes.
5. Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.
6. Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste.
7. Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes. Stir in half of the cheese and cook until the eggs are just set, about 1 more minute. Divide among the tortillas and top with the bean salsa, avocado, cilantro and remaining cheese.
8. Photograph by Antonis Achilleos