Mexican Breakfast Eggs Recipe | myfoodbook

Ingredients

• 4 large eggs
• 1 small can salt-reduced pinto beans, rinsed
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• 4 small corn tortillas
• 1 cup chopped tomato
• 1 avocado, sliced
• 1/4 cup fresh coriander leaves
• Olive oil spray