Black Bean Breakfast Tacos

To make the black bean filling, in a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until it is transluscent, about 3 minutes. Stir in the garlic, jalapeño, and cumin. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the black beans and continue to cook until they have heated through. Stir in the lime zest and juice and season with salt and pepper to taste. Remove the beans from the heat and set them aside.

To make the scrambled eggs, in a small skillet, heat the oil over medium heat. Pour the eggs into the skillet and cook, stirring, until they scramble and are cooked to your liking, about 3 minutes. Season the eggs with salt and pepper to taste.

Assemble the tacos by filling the tortillas with the black bean mixture and the scrambled eggs.

Serve immediately topped with the red onion, avocado, Cotija cheese, and fresh cilantro.