For the eggs:

1. Crack one egg into a bowl and scramble with a fork until it’s light and fluffy.

2. With an adult’s help, put a dab of Tillamook butter into a hot skillet, and melt.

3. Add the egg and stir constantly using a rubber spatula. Remove from heat.

For the tortilla:

1. Place a flour tortilla into the microwave and warm for 20 seconds. Remove and place onto a flat surface or plate.

Assembling the breakfast tacos:

1. Add ¼ c Tillamook cheddar shreds to your warm tortilla.

2. Top the cheese shreds with your warm scrambled egg.

3. Add 2 tbps of black beans from a can (drained and rinsed).

4. Add 1 tsp Tillamook Sour Cream.

5. Add 1 tsp fresh chopped cilantro.

6. Optional: top with salsa or pico de gallo.

7. You did it!