INGREDIENTS

• 2 tbsp. olive oil
• 1 (15-oz) can black beans, rinsed
• 1/2 tsp. cumin seeds
• 1 clove garlic, finely chopped
• Kosher salt
• Pepper
• 4 c. baby spinach
• 1 tbsp. fresh lemon juice
• 8 large eggs
• 8 yellow corn tortillas
• Sour cream, crumbled queso fresco, and cilantro, for serving

DIRECTIONS

1. Heat 1 tablespoon oil in a large skillet on medium. Add beans, cumin, and garlic. Season with 1/8 teaspoon each salt and pepper and cook until garlic starts to turn golden brown, about 2 minutes. Add spinach, remove from heat, and toss together until leaves just barely wilt. Stir in lemon juice.
2. In a large bowl, whisk together eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper. Heat remaining tablespoon oil in a 10-inch nonstick skillet on medium. Add eggs and cook, stirring with a rubber spatula every few seconds to desired doneness, 2 to 3 minutes for medium-soft eggs.

Lightly char tortillas under broiler or over a gas flame. Fill tortillas with beans, eggs, sour cream, queso fresco, and cilantro, if desired.