Tex-Mex Scrambled Egg Breakfast Tacos

Toss tomato and chopped onion on a baking sheet with a large drizzle of olive oil, 2 tsp Mexican Spice Blend (4 tsp for 4 servings), 1 tsp salt (2 tsp for 4), and pepper. Place garlic foil packet on same sheet. Roast on top rack until veggies are browned and tender and garlic is softened, 15-20 minutes.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium, preferably nonstick, pan over medium-high heat (large pan for 4). Add beans and their liquid, remaining Mexican Spice Blend, and a big pinch of salt and pepper. Bring to a boil, then reduce to a simmer; cook until thickened and liquid has mostly evaporated, 3-4 minutes. Turn off heat. Mash with a potato masher (or a fork!) until mostly smooth (wash masher or fork and keep handy for Step 5). Taste and season with salt and pepper. Transfer to a medium bowl and cover to keep warm. Wash out pan.

In a second medium bowl, whisk together three eggs, 2 TBSP milk, salt, and pepper. (For 4 servings, use six eggs and 4 TBSP milk.) Melt 1 TBSP butter (2 TBSP for 4) in pan used for beans over medium heat. Pour in egg mixture; cook, gently stirring in a figure-eight pattern, until curds form and eggs are scrambled to preference, 1-2 minutes. Cover to keep warm.

Transfer roasted tomato mixture and roasted garlic to a large bowl. Add ½ tsp sugar (1 tsp for 4 servings), a squeeze of lime juice, and a splash of water. Gently mash with a potato masher (or a fork!) until no large chunks remain. Taste and season with salt and pepper if desired.