Prep the ingredients. Dice the onion, mince the garlic, and chop any optional veggies. Drain and rinse the beans. Grate the cheese if needed and slice a lime into wedges.

Warm the tortillas. Heat a dry skillet over medium heat. Warm each tortilla for 15–30 seconds per side until pliable and lightly toasted. Wrap them in a clean towel to keep warm.

Sauté the aromatics. In the same skillet, add a little oil. Sauté the onion with a pinch of salt until soft and lightly golden, 3–5 minutes. Add the garlic for the last 30 seconds.

Season and heat the beans. Add the beans to the skillet with 1–2 tablespoons of water. Sprinkle in chili powder, cumin, and a pinch of smoked paprika. Stir and cook until heated through, about 2–3 minutes. Lightly mash some of the beans for a creamier texture.

Cook the eggs. In a bowl, whisk the eggs with a pinch of salt and pepper. Melt a little butter in a nonstick pan over medium-low heat. Pour in the eggs and gently push them around with a spatula until just set and soft, 2–4 minutes. Remove from heat while still slightly glossy.

Assemble the tacos. Spread a spoonful of beans on a warm tortilla. Top with scrambled eggs, cheese, and any extras like jalapeño, salsa, or chopped cilantro. Finish with a squeeze of lime.

Serve immediately. Tacos are best eaten fresh while the eggs are soft and the tortillas are warm. Offer hot sauce and extra lime at the table.