Tacos filled with beans and potatoes

Ingredients:

• 2 cups (about 225 g) frozen grated potato pancakes
• 2 tbsp (30 g) butter
• 1/2 small onion, finely chopped
• 1/2 tsp ground cumin
• 425 gr. black beans (without liquid)
• 1/2 cup prepared salsa, such as fresh with chili pepper and mango
• 8 eggs of category CO
• Salt and ground black pepper
• 1/3 tbsp. coarsely grated Monterey Jack cheese
• 1 coarsely chopped avocado (peel and pit first)
• 8 warmed wheat flour tortillas (15 cm in diameter)
• 1/4 cup chopped fresh cilantro

Preparation:

1. In a large nonstick skillet, heat 1.5 tablespoons (75 grams) of butter over medium heat. Add the potato pancakes and cook, stirring occasionally, until golden brown, about 15 minutes.
2. In a small saucepan, heat the remaining 1/2 tablespoon butter over medium-high heat. Add the onion and cumin and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the beans and salsa, reduce the heat to low, and cook until heated through, about 2 minutes.
3. In a bowl, lightly beat the eggs with 1/2 teaspoon salt and pepper to taste. Pour the mixture into the skillet with the potatoes and cook, stirring, until the eggs are almost set, about 2 minutes. Add half the cheese and cook until the eggs are set, about 1 more minute. Spread the mixture on tortillas, top with bean salsa, avocado slices, cilantro and remaining cheese.