Breakfast Taco With Avocado Spread and Scrambled Eggs

Ingredients

Medium Avocados, peeled and pitted	2
2% plain Greek yogurt	1/2 cup
Lime juice (about 1/2 a small lime)	2 tsp.
Garlic powder	1/2 tsp.
Salt	1/2 tsp.
Large eggs, whisked	8
8″ Flour tortillas (toasted, if desired)	4
Black beans, drained & rinsed	1 15 oz. can
Taco seasoning blend	2 tsp.
Fresh chives, chopped	for garnish

PLACE avocado, yogurt, lime juice, garlic powder, and salt in a blender. BLEND until smooth. SET ASIDE or PLACE avocado, yogurt, lime juice, garlic powder, and salt in a bowl and MASH to desired consistency.
SPRAY a medium skillet with nonstick cooking spray and PLACE over medium heat. POUR eggs into skillet. Once edges start to cook, use a spatula to PULL edges to the center. REPEAT movement until eggs are completely cooked, about 3-5 minutes.
In a small bowl, TOSS together black beans and taco seasoning.
SPREAD equal amounts of avocado spread on tortillas, then TOP with seasoned black beans and scrambled eggs. SPRINKLE with chives.
SERVE. REFRIGERATE leftovers up to 3 days.