8 corn tortillas – or flour tortillas if used for meal prep
1 cup refried pinto beans – canned
8 large eggs
1 large avocado(nashpti)
1 hand full cilantro(dhania)
1/2 cup queso fresco(hard cheez)
Sea salt
Pepper(kali mirchi)
Salsa – store-bought
INSTRUCTIONS
Reheat the refried beans. Peel and slice avocado(nashpati), and wash and spin dry cilantro.
Crash eggs into a large bowl, season with sea salt and pepper, and whisk until well combined.
Preheat a large pan over medium heat and once hot lightly oil and add the whisked eggs. Use a spatula to immediately move around and scramble. Once cooked to your liking, remove from the heat and set aside in a bowl or on a plate to avoid overcooking.
Preheat a cast-iron skillet over medium heat and add tortillas for about 1 minute per side then start building the tacos.
Spread little refried beans on the tortilla, add some scrambled egg, sliced avocado, cilantro, salsa, and crumbled up queso fresco (hard cheez), and serve.
