Breakfast Tacos

• 1/3 cup black beans, rinsed and drained
• 1/3 cup cubed avocado
• 1/3 cup pico de gallo
• 1 tablespoon lime juice
• 1 cup frozen O'Brien potatoes, thawed
• 1/2 pound bulk pork sausage
• 6 large eggs
• 2 tablespoons 2% milk
• 1/2 cup shredded Monterey Jack cheese
• 8 flour tortillas (6 inches), warmed
• Sour cream, optional
• Fresh chopped cilantro, optional
• Additional pico de gallo, optional

1. Gently mix black beans, avocado, pico de gallo and lime juice; set aside. In a
2. , cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes.
3. Whisk together eggs and milk. Pour into skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon egg mixture into tortillas; top with black bean mixture. If desired, serve with sour cream, cilantro and additional pico de gallo.

black beans, avocado, pico de gallo, lime juice, frozen obrien potatoes, pork sausage, eggs, milk, shredded monterey jack cheese, flour tortillas, sour cream, cilantro

Taken from www.tasteofhome.com/recipes/breakfast-tacos/ (may not work)