Scrambled Egg Breakfast Tacos

• large egg2
• olive oil1 teaspoon
• kosher salt¼ teaspoon
• black pepper⅛ teaspoon
• small corn tortilla2
• canned black bean2 tablespoon
• pico de gallo¼ cup
• fresh cilantro2 tablespoon

Instructions

1. 1

   Crack the eggs into a small bowl and whisk to combine.

2. 2

   Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper.

3. 3

   Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.

4. 4

   Divide the eggs between the tortillas.

5. 5

   Top each taco with pico de gallo, black beans, and cilantro.

6. 6

   Enjoy!