Cilantro-Jalapeño Egg Scramble with Black Bean Greens

Steps

1. Prep first: dice the tomato, chop the cilantro, slice the green onion, mince the jalapeño and garlic, and chop the kale.
2. In a bowl, whisk the egg with the egg white, half the salt and the black pepper.
3. Heat half the olive oil in a large skillet over medium heat. Add the garlic and cumin and cook 30 seconds until fragrant.
4. Add the kale and black beans with the remaining half of the salt; cook, stirring, 4 to 5 minutes until the kale wilts and the beans are hot. Stir in the lime juice, transfer to a bowl and cover to keep warm.
5. Wipe the skillet, add the remaining half of the olive oil over medium-low heat, and cook the jalapeño and green onion for 1 minute.
6. Pour in the egg mixture and stir slowly with a spatula, pushing soft curds from the edges, until nearly set, about 3 minutes.
7. Fold in the tomato and half the cilantro and cook until the eggs are just set and reach 160°F (71°C).
8. Warm the corn tortillas in a dry skillet or over a flame, about 30 seconds per side.
9. Divide the black bean greens among plates, top with the scramble, and finish with the queso fresco and the remaining half of the cilantro. Serve with the tortillas.