Scramble the Eggs: Prepare the eggs using your preferred standard stovetop scrambling method, cooking them until scrambled and ready to layer into the tacos.
Sauté the Onion: Heat 1 teaspoon of avocado oil in a large skillet over medium-high heat. Add the diced red onion and sauté for about 3 minutes, or until softened.
Warm the Black Beans: Add the rinsed and drained black beans and minced garlic to the skillet with the onion. Sprinkle in the ground chipotle powder, then heat for about 3–5 minutes, stirring as needed, until the beans are heated through.
Warm the Tortillas: Blister the corn tortillas briefly over an open flame on the range, or warm them in a dry skillet. Once warmed, keep the tortillas wrapped in a cloth napkin so they remain warm while you assemble the tacos.
Assemble the Tacos: Place about ¼ cup of the seasoned black bean mixture onto each tortilla, followed by scrambled egg. Avoid overfilling the tortillas so they remain easy to fold and eat.
Add the Toppings: Finish each taco with diced avocado, salsa, and chopped fresh cilantro according to preference.
Serve: Serve the tacos while the tortillas, beans, and eggs are warm, with the fresh avocado, salsa, and cilantro providing a cool, fresh contrast.
