Scrambled Nachos - alive magazine

Ingredients

• 6 cups (1.5 L) tortilla chips
• 1 1/2 cups (350 mL) shredded cheddar cheese or Monterey Jack cheese
• 19 oz (540 mL) canned black beans (rinsed and drained)
• 2 cups (500 mL) halved cherry tomatoes
• 1/3 cup (80 mL) pickled jalapeno slices (optional)
• 6 large organic eggs
• 2 Tbsp (30 mL) milk
• 1/4 tsp (1 mL) black pepper
• 1 tsp (5 mL) grapeseed oil or avocado oil
• 1 avocado, cubed
• 3 green onions, chopped
• 1/2 cup (125 mL) sour cream
• 1/3 cup (80 mL) cilantro leaves
• Lime wedges