• 2/3 cup of Mrs. Renfro's Habanero Salsa (Order From
  • 1 tsp ground cumin
  • Sea salt & black pepper
  • 1 yellow onion, diced
  • 2 cloves garlic, dices
  • 1 red bell pepper, thinly diced
  • 2 russet potatoes, cut into 1/3" slices
  • 1 1/2 cup drained black beans
  • 4 eggs
  • 4 TBSP unsalted butter, divided
  • 1 cup grated cheddar & jack cheese
  • 4 flour tortillas, warmed
  • Chopped cilantro
  • Sour cream & avocado


  1. Melt half of the butter in a nonstick skillet over medium heat. Add onions, cook until almost translucent.
  2. Add spices and bell pepper, cook 2-3 min. Add garlic, cook for 1 min.
  3. Add eggs and scramble with veggies until done. Remove egg mixture to a separate dish and cover. Melt remaining butter in pan, add potatoes.
  4. Add egg mixture back to pan with potatoes. Add Mrs. Renfro's salsa and beans. Stir and heat for 1-2 min.
  5. Remove from heat, add cheese and cilantro and cover pan for 1 min.
  6. Spoon into tortillas. Serve with sour cream, dices avocado, and extra salsa.

Brie fondant aux pommes et sirop d'érable -)

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