Ingredients

• 1 avocado, diced
• 1 large plum tomato, diced
• 1 jalapeno pepper, seeded and chopped (optional)
• 2 tablespoons chopped fresh cilantro, plus leaves for topping
• Juice of 2 limes
• 8 large eggs
• Kosher salt
• 1 tablespoon unsalted butter
• 2 bell peppers (any color), sliced
• 1 Vidalia onion or other sweet yellow onion, halved and sliced
• 1 3/4 cups shredded monterey jack or pepper jack cheese (about 6 ounces)
• 8 6-inch flour tortillas

Instructions

1. Gently toss the avocado, tomato, jalapeno, chopped cilantro and lime juice in a medium bowl. Whisk the eggs with 1 tablespoon water and 1/4 teaspoon salt in a separate bowl. Set aside.
2. Melt the butter in a medium nonstick skillet over medium-high heat. Add the bell peppers, onion and 1/4 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Remove the vegetables to a plate using a slotted spoon. Add the eggs to the skillet and cook, stirring often, until almost set, about 2 minutes. Stir in the cheese until melted.
3. Warm the tortillas as the label directs. Divide the scrambled eggs, sauteed vegetables and avocado mixture among the tortillas and top with cilantro leaves.
4. Photograph by Charles Masters