Step 1

In a small saucepan, combine the black beans, water, and taco seasoning. I always add 2 tablespoons of our homemade taco seasoning, but you can start with 1 tablespoon and add more at the end, to taste.

Step 2

Bring the beans to a simmer. Mash the beans with the back of a spoon until desired consistency is reached. If needed, cook 1 to 2 minutes longer to thicken slightly. Squeeze the lime juice over the black bean mixture and stir. Taste and add more taco seasoning and salt, if necessary.

Step 3

Crack the eggs into a medium bowl and whisk until combined.

Step 4

In a large nonstick skillet, heat the butter or olive oil over medium heat. Carefully pour the eggs into the hot pan and season with salt and pepper. Don’t stir, let the eggs cook for 20 to 30 seconds so they can set up a little.

Step 5

Turn the heat to low. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Continue cooking, folding and stirring the eggs every few seconds, making sure you scrape the spatula along the bottom and sides of the pan. Remove the pan from the heat when the eggs are mostly set, but still soft with a little liquid left.

Step 6

To assemble the tacos, spread some of the black bean mixture across the center of each tortilla. Top each taco evenly with scrambled eggs, pico de gallo, avocado slices, cilantro, and pickled red onions. Serve immediately.