INGREDIENTS
3
vegan gluten-free large corn tortillas
4
eggs
1/4 cup
canned black beans (rinsed and drained)
1
to mato (chopped)
2 tbsp
chopped red onion
2 tbsp
coconut milk
2 tbsp
chopped cilantro
1 tbsp
extra virgin olive oil
salt/pepper
1/2
avocado (thinly sliced)
drizzle of lime juice