• 2 tablespoons olive oil , divided
  • 1 small yellow onion , diced
  • 1/8 teaspoon salt
  • 2 to 3 garlic cloves , minced
  • 1 can (15-ounces) dark red kidney beans, well rinsed and drained
  • 1/2- teaspoon ground cumin , or to taste
  • 1/4- teaspoon chili powder , or to taste
  • 1/2- teaspoon dried oregano
  • salt and fresh ground pepper , to taste
  • 8 eggs
  • 8 (6-inch) whole wheat tortillas, warmed
  • 1 can (10-ounces) Diced Tomatoes & Green Chilies
  • 1/2 cup shredded reduced-fat Mexican-Blend Cheese
  • 1 avocado , diced
  • fresh lime juice
  • fresh parsley or fresh cilantro , chopped, for garnish


  • 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. Or 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
    ASSEMBLE 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.

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