Prep the veggies. Dice the bell pepper and onion, halve the tomatoes, chop the greens, and mince the garlic and jalapeño. Keep everything within easy reach.

Beat the eggs. Crack the eggs into a bowl. Add a pinch of salt and pepper, then whisk until the mixture is smooth and slightly frothy.

Warm the tortillas. Heat a dry skillet over medium and warm each tortilla for 20–30 seconds per side. Keep them wrapped in a clean towel to stay soft.

Sauté the aromatics. Heat oil or butter in a large nonstick skillet over medium. Add the onion and jalapeño. Cook 2–3 minutes until fragrant and slightly softened.

Add peppers and tomatoes. Stir in the bell pepper and tomatoes. Season with cumin, smoked paprika, salt, and pepper. Cook 3–4 minutes until the peppers are tender-crisp.

Wilt the greens. Add garlic and the spinach or kale. Cook 1–2 minutes until the greens wilt. If using black beans, stir them in now to warm through.

Scramble the eggs. Push the veggies to one side of the pan. Add a touch more oil or butter if the pan looks dry. Pour in the eggs and let them set for 10–15 seconds. Gently push the eggs around the pan, folding and curving until soft and slightly glossy.

Combine gently. Fold the scrambled eggs into the veggies. Taste and adjust seasoning with more salt, pepper, or a squeeze of lime.

Assemble the tacos. Lay out the warm tortillas. Spoon the veggie scramble down the center. Add cheese if using, plus avocado, cilantro, and salsa or hot sauce.

Serve right away. Add a final squeeze of lime. Eat while warm for the best texture and flavor.