Breakfast Tacos

• Olive Oil
• 1/2 whole Shallot, Chopped
• 2 whole Eggs, Lightly Beaten
• 1 leaf Kale, Chopped
• 3 Tablespoons Corn Kernels
• 1 whole Large Carrot, Grated
• Salt To Taste
• Pepper To Taste
• 1/4 cups Refried Beans, Warmed
• 2 whole Corn Tortillas, Warmed
• Hot Sauce, Optional

1. Heat olive oil in a large frying pan. Add shallots and saute until translucent, about 2-3 minutes.
2. Add the eggs and begin to scramble, then, after about 1-2 minutes, add the kale, stirring often until it begins small and wilted.
3. Continuing to stir and break up the eggs, add the corn and grated carrots, stirring until incorporated. When the eggs reach desired consistency, season with salt and pepper.
4. To assemble the tacos, spread refried beans evenly on each tortilla. Top with egg and vegetable mixture. Serve with hot sauce, if desired.

olive oil, shallot, eggs, leaf, corn kernels, carrot, salt, pepper, ubc, corn tortillas, hot sauce

Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-tacos-3/ (may not work)