Heat up a frying pan over medium heat with olive oil. Add the spring onions and the green chilli, then fry gently for 2 to 3 minutes. Add the tomatoes and season with a pinch of salt and pepper, then cook for a further 3 to 4 minutes to let the tomatoes soften, and when ready set aside.Meanwhile, reheat the Refried Beans in a saucepan with a little bit of water over low heat.Then in a bowl whisk the eggs and the creme fraiche together with a pinch of salt. Heat a non-stick frying pan and add the butter. Once it melts, pour in the egg mixture and cook slowly over low heat. Stir with a silicone spatula until almost cooked but still soft and moist (remember they’ll continue to cook after you turn the heat off, so take it to just undercooked). Season with salt and pepper.Once your eggs are ready, add in the spring onion, chilli and tomato mixture and fold it into the scrambled eggs. Finish your eggs with freshly chopped coriander on the top.Serve your Mexican scrambled eggs with a spoonful of warm Refried Beans and warm Soft Taco Wraps on the side, ready to be enjoyed.