Ingredients
1/3 cup black beans, rinsed and drained1/3 cup cubed avocado1/3 cup pico de gallo1 tablespoon lime juice1 cup frozen O’Brien potatoes, thawed1/2 pound bulk pork sausage6 large eggs2 tablespoons 2% milk1/2 cup shredded Monterey Jack cheese8 flour tortillas (6 inches), warmedOptional: Sour cream, fresh chopped cilantro and additional pico de gallo
Preparation
Gently mix black beans, avocado, pico de gallo and lime juice; set aside. In a large cast-iron or other heavy skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes.
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.
