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© Meredith Corporation. All rights reserved. Used with permission.
(1 1/4 cups refried beans, 1 1/2 cups scrambled eggs)
In a large nonstick skillet, heat oil over medium heat. Add onion; cook about 4 minutes or until softened. Add garlic; cook for 30 seconds more. Remove from heat. Stir beans, cumin, kosher salt, oregano and cayenne pepper into the onion mixture, mashing the beans with the back of a spoon. Return to heat and stir in the water, continuing to mash the beans with the spoon. Simmer until the bean mixture is thick and of spreading consistency (mixture won't be completely smooth). Remove from skillet; keep warm.
Rinse and dry the skillet. Coat the skillet with cooking spray. Heat skillet over medium heat. In a large bowl whisk together eggs and egg whites. Add egg mixture to skillet and cook, without stirring, until eggs begin to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until cooked through but still glossy.
To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese. Fold tacos in half. Top with pico de gallo.