Easy Breakfast Tacos

1 avocado, peeled and pitted
2 tsp lime juice (about 1 small lime)
3/4 tsp garlic powder, divided
2 cups raw baby spinach
1 cup cherry tomatoes, halved
6 large eggs, whisked
1 15-ounce can of no salt added black beans, drained and rinsed (about 1 3/4 cups cooked)
1/2 tsp chili powder
4 6" corn tortillas, warmed if desired

Place avocado, lime juice and ¼ teaspoon garlic powder in a bowl and mash to desired consistency. Set aside.
Spray a medium skillet with nonstick cooking spray and place on medium to low heat. Add spinach and cherry tomatoes and cook for 2 minutes until the spinach is wilted. Pour eggs into skillet and stir to combine. Once the edges start to cook, use a spatula to pull the edges to the center. Repeat this movement until eggs are completely cooked, about 3-5 minutes.
In a small bowl, toss together black beans, chili powder and remaining ½ teaspoon garlic powder.
Spread equal amounts of avocado mixture on tortillas, then top with seasoned black beans and scrambled eggs.

The USDA recommends cooking eggs until the yolk and whites are firm.

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