Breakfast Taco with Avocado Spread and Scrambled Eggs | Rosemary Farm

Ingredients

• 2 medium avocados, peeled and pitted
• 1/2 cup 2% plain Greek yogurt
• 2 tsp. lime juice (about ½ a small lime)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 8 large Rosemary Farm eggs, whisked
• 4 (8") flour tortillas, toasted, if desired
• 1 (15 oz.) can black beans, drained and rinsed
• 2 tsp. taco seasoning blend
• Fresh chives, chopped