Scrambled Egg Avocado Brunch Tacos

Am I the only one who eats eggs in tacos? Given the response I always get when I suggest them for a meal, I am starting to believe so. I've finally gotten Will on board with them, though, so I will be eating them alone no longer. Perhaps eggs and tacos seems like a strange combination at first, but breakfast burritos exist and huevos rancheros are delicious. Scrambled egg tacos are actually my favorite kind of taco. Well, aside from Pollo Rey's fish taco but you just can't compete with that. They are certainly my favorite tacos to make; they are so simple and quick.

Plus these have avocado on them as well. I truly believe avocados are a perfect food. You just can't go wrong with them. If you want to make something delicious put avocado in it. Or, you know, just eat one with a spoon. The avocado is certainly what makes these tacos perfect. And these tacos are all kinds of perfect; they are great for those days when you didn't eat breakfast, or at least not much of one, and you're now starving but it still seems too early for lunch. Eat these then. I know that I titled these Avocado Brunch Tacos. But don't let the name of these tacos limit you either; I would eat these anytime (and do). Ugh, so good.

Avocado Brunch Tacos, serves 2 / makes 4 tacos

4 corn tortillas
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
2 whole eggs and 3 egg whites
1/2 cup spinach
1 avocado, sliced
1/2 cup black beans
2 tablespoons sour cream
2 tablespoons pico de gallo
salt, pepper, and garlic powder to taste
fresh lime and cilantro, to garnish

Directions: Put the chopped onions and green bell pepper in a pan with a bit of olive oil (or butter/margarine if you fancy) and cook over medium high heat, stirring often. You don't want to grill these brown and crunchy, just cook until soft and translucent. Beat the eggs and whites in a bowl and then pour in the pan over the onion and peppers. Season with a bit of salt, pepper, and garlic powder and cook the scrambled eggs until completely done. Warm the tortillas up a bit in a separate pan or pop them in the microwave for 10-15 seconds. Spread a thin layer of sour cream on each tortilla and build the tacos by layering black beans, avocado slices, spinach, and the cooked egg mixture. Top each taco with a scoop of pico de gallo and a bit of fresh cilantro. Squeeze a bit of lime over the top as well.

Enjoy, and ignore the comments about how weird you are for eating egg tacos. You know how good they are; everyone else is just missing out.