INGREDIENTS
1
Avocado
1
Cilantro, fresh
1 clove
Garlic
1
Jalapeno, medium
1/2
Onion, medium
1/2 tsp
Oregano, dried
2 15 ounce cans
Pinto beans
1 28 ounce can
Tomatoes
8
Eggs, large
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Chili powder
3/4 tsp
Kosher salt
1
Cooking spray
1 tbsp
Olive oil
1 tsp
Cumin, ground
12
(6-inch) corn tortillas
2 cups
Monterey jack cheese