By the way, have you ever had breakfast for dinner? NO!?! Should you change that? YUSSSS! Stat! Like, now. Tonight! GO!

INGREDIENTS

• 2 tablespoons olive oil , divided
• 1 small yellow onion , diced
• 1/8 teaspoon salt
• 2 to 3 garlic cloves , minced
• 1 can (15-ounces) dark red kidney beans, well rinsed and drained
• 1/2- teaspoon ground cumin , or to taste
• 1/4- teaspoon chili powder , or to taste
• 1/2- teaspoon dried oregano
• salt and fresh ground pepper , to taste
• 8 eggs
• 8 (6-inch) whole wheat tortillas, warmed
• 1 can (10-ounces) Diced Tomatoes & Green Chilies
• 1/2 cup shredded reduced-fat Mexican-Blend Cheese
• 1 avocado , diced
• fresh lime juice
• fresh parsley or fresh cilantro , chopped, for garnish

DIRECTIONS

• In a large skillet heat 1 tablespoon olive oil.
• Add diced onions and season with salt; cook for 3 minutes, or until translucent.
• Add minced garlic and continue to cook for 30 seconds, or until fragrant.
• Stir in beans; season with cumin, chili powder, oregano, salt and pepper.
• Continue to cook for 3 to 4 minutes, stirring occasionally, or until beans have softened.
• Remove from heat, and using the back of a fork or a potato masher, mash the beans until they resemble chunky mashed potatoes. Set aside.
• Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.
• Add diced tomatoes & green chilies over the eggs.
• Sprinkle with cheese.
• Add diced avocados and squeeze fresh lemon juice over each prepared taco.
• Garnish with parsley or cilantro.