• 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


  • 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.
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  • 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.
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