Ingredients

• 2 tablespoons unsalted butter
• 2 cups frozen shredded hash browns (about 8 ounces)
• 1/2 small onion, finely chopped
• 1/2 teaspoon ground cumin
• 1 15-ounce can black beans, drained and rinsed
• 1/2 cup prepared salsa
• 8 large eggs
• Kosher salt and freshly ground pepper
• 1/3 cup shredded monterey jack cheese
• 8 6-inch flour tortillas, warmed
• 1 avocado, pitted, peeled and roughly chopped
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes.
2. Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat. Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.
3. Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste. Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes. Stir in half of the cheese and cook until the eggs are just set, about 1 more minute. Divide among the tortillas and top with the bean salsa, avocado, cilantro and remaining cheese.
4. Photograph by Antonis Achilleos