Kitchen Supplies: 

  • Colander
  • Large pan
  • Two medium bowls
  • Small pan

Recipe by: Kim Keitner,
Serves: 2
Prep Time: Quick & Easy


1 onions, yellow

1 cup tomatoes, grape

¼ cup herb, cilantro

½ cup black beans

1 lime

1 avocado

2 tbsp. biodynamic extra virgin olive oil

1 tbsp. essential spice mix (cumin, coriander, garlic powder)

To taste salt & pepper

4 half-dozen hope eggs

2 tbsp. water

6 yellow corn tortillas

¼ cup sheep feta

¼ cup organic medium salsa

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Prepare the Ingredients
• Dice the onion.
• Rinse and halve the grape tomatoes.
• Rinse and roughly chop the cilantro.
• Rinse the black beans in a colander in the sink.
• Cut the lime into wedges.
• Peel, pit and slice the avocado.

Make the Filling
• Heat 1 tbsp. olive oil in a large pan over medium-high heat.
• Add the onion and Essential Spice Mix, and cook until tender and fragrant, 2-3 minutes.
• Stir in the tomatoes and black beans, and season with salt and pepper to taste. Cook for another 2 minutes, then transfer to a medium bowl.

Scramble the Eggs
• Rinse and dry the large pan and return it to the element over medium heat. Add 1 tbsp. olive oil.
• Crack the eggs into another medium bowl, and add 2 tbsp. water. Whisk with a fork.
• Pour the eggs into the pan and season with salt and pepper to taste. As the eggs begin to set, gently pull them across the pan with a spatula, until cooked through and scrambled, 3-4 minutes.

Warm the Tortillas
• Place a small pan over medium-high heat.
• Once warm, add the tortillas, one at a time. Heat until warm and pliable, about 30 seconds per side.

Bring It All Together
• Evenly divide the tortillas between two plates and top with scrambled eggs.
• Garnish with a few slices of avocado, crumbled feta, salsa, cilantro, and wedges of lime for squeezing!