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Chili Tortilla Scramble
- 1/3 cup dried pinto beans (1 cup cooked)
- 2 tablespoons olive oil
- 4 green onions, green and white parts, sliced
- 4 jalapeos, minced
- 1 teaspoon chili powder
- 1/4 teaspoon sea salt
- 4 cloves garlic, minced or crushed
- 3 large corn tortillas, cut in half and sliced into 1/2-inch strips
- 6 large eggs
- 1/2 cup shredded Monterey Jack cheese
- sliced cherry tomatoes
Directions:View on Lisa's Kitchen
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