- STEP 1
In a large skillet heat 1 tablespoon olive oil.
- STEP 2
Add diced onions and season with salt; cook for 3 minutes, or until translucent.
- STEP 3
Add minced garlic and continue to cook for 30 seconds, or until fragrant.
- STEP 4
Stir in beans; season with cumin, chili powder, oregano, salt and pepper
- STEP 5
Continue to cook for 3 to 4 minutes, stirring occasionally, or until beans have softened.
- STEP 6
Remove from heat, and using the back of a fork or a potato masher, mash the beans until they resemble chunky mashed potatoes. Set aside.
If you want smoother beans, return to heat and add 1/4-cup water; simmer until beans are thick and of spreading consistency. Set aside.
- STEP 7
In a large skillet, heat remaining olive oil over medium-high heat.
- STEP 8
Break eggs and gently slide into skillet, one at a time. (In my skillet, I can fit about 4 eggs at a time.)
- STEP 9
Reduce heat to low and cook slowly until whites are completely firm and yolks begin to thicken but are not hard.
- STEP 10
Carefully slide a spatula under each egg and flip; Cook until desired doneness. Add more olive oil as needed.
- STEP 11
1.Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.
2.Add diced tomatoes & green chilies over the eggs.
3.Sprinkle with cheese.
4.Add diced avocados and squeeze fresh lemon juice over each prepared taco.
5.Garnish with parsley or cilantro.