2 tablespoons olive oil , divided
1 small yellow onion , diced
1/8 teaspoon salt
2 to 3 garlic cloves , minced
1 can <15-ounces> dark red kidney beans, well rinsed and drained
1/2- teaspoon ground cumin , or to taste
1/4- teaspoon chili powder , or to taste
1/2- teaspoon dried oregano
Salt and fresh ground pepper , to taste
8 6-inch whole wheat tortillas, warmed
1 can <10-ounces> Diced Tomatoes & Green Chilies
1/2 cup shredded reduced-fat Mexican-Blend Cheese
1 avocado , diced
Fresh lime juice
Fresh parsley or fresh cilantro , chopped, for garnis
In a large skillet heat 1 tablespoon olive oil.
Add diced onions and season with salt; cook for 3 minutes, or until translucent.
Add minced garlic and continue to cook for 30 seconds, or until fragrant.
Stir in beans; season with cumin, chili powder, oregano, salt and pepper.
Continue to cook for 3 to 4 minutes, stirring occasionally, or until beans have softened.
Remove from heat, and using the back of a fork or a potato masher, mash the beans until they resemble chunky mashed potatoes. Set aside.
If you want smoother beans, return to heat and add 1/4-cup water; simmer until beans are thick and of spreading consistency. Set aside.
In a large skillet, heat remaining olive oil over medium-high heat.
Break eggs and gently slide into skillet, one at a time. In my skillet, I can fit about 4 eggs at a time.
Reduce heat to low and cook slowly until whites are completely firm and yolks begin to thicken but are not hard.
Carefully slide a spatula under each egg and flip; Cook until desired doneness. Add more olive oil as needed.
Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.
Add diced tomatoes & green chilies over the eggs.
Sprinkle with cheese.
Add diced avocados and squeeze fresh lemon juice over each prepared taco.
Garnish with parsley or cilantro.