Scrambled Egg Tacos With Cotija Cheese

• 6 Large Eggs
• 1/4 cups Milk
• Salt And Black Pepper
• 1 Tablespoon Olive Oil
• 1 Shallot, Finely Chopped
• 1 Jalapeno Pepper, Seeds And Stem Removed, Finely Chopped
• 2 cloves Garlic, Minced
• 1 teaspoon Fresh Oregano, Chopped
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Ground Turmeric
• 1 cup Canned Black Beans, Drained And Rinsed
• 8 Corn Tortillas, Warmed Through
• 1 Avocado, Peeled, Pitted, And Diced
• 3/4 cups Cotija Cheese
• Green Onions, Green Part Only, Sliced (garnish)

1. In a medium bowl, whisk together the eggs and milk. Sprinkle with salt and pepper. Set aside.
2. In a large skillet, heat the oil over medium heat. Add the shallot and jalapeno and cook for 4-5 minutes, or until tender. Season with salt and black pepper and then add the garlic, oregano, cumin and turmeric. Stir and cook for another 2 minutes or until fragrant. Pour in the egg mixture and swirl so that the veggies are evenly distributed. Sprinkle the black beans on top. Cook the eggs by letting them sit until bubbly and set around the edges, then scramble with a wooden spoon or spatula until cooked through.
3. Place a small amount of eggs into each warm corn tortilla. Top with diced avocado, cotija cheese and green onions. Serve immediately. Enjoy!
4. Note: Milk can be substituted for another low-fat or dairy-free alternative.

eggs, ubc, salt, olive oil, shallot, pepper, garlic, fresh oregano, ground cumin, ground turmeric, black beans, corn tortillas, avocado, ube, green onions

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/scrambled-egg-tacos-with-cotija-cheese/ (may not work)