Egg and Hash Brown Tacos
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
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