Breakfast Tacos | Avocados | Boston Organics

Ingredients

• 1 large white potato, peeled and diced
• 4 Tbsp vegetable oil (divided)
• 1 medium onion, diced (divided)
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1 Tbsp olive oil
• 1 jalapeño pepper, diced
• 1/4 tsp ground cumin
• 2 cups cooked or 1 (15.5 oz) can pinto beans
• 1/2 cup water
• 6 large eggs
• 1 cup chopped tomato
• 1 cup shredded mild cheddar, colby or jack cheese
• 8 corn tortillas (or flour)
• chopped garlic scapes, scallions, fresh cilantro, avocado (optional)