Breakfast Tacos

Prepare pico de gallo. Set asideRinse, drain and chop the lettuce. Set asideIn a small saucepan heat the refried beans, if you like, add the meat and heat on low stirring occasionally, keep warmDivide tortillas into 4's and wrap them in a paper towel, microwave for 30 seconds or cook tortillas in batches of 2 in 1 tablespoon of hot olive oil in a large non-stick skillet about 2 minutes each side and set asideAdd 1 tablespoon of olive oil to a non-stick skillet and cook 4 eggs at a time. Cook the eggs to your to your preference. For this recipe I cooked the eggs for about 3 minutes on medium heat and covered the skillet with a lid. To add extra steam to cook the tops add a teaspoon of water to the pan and let the steam cook the tops of the eggsSpread 1/4 cup refried bean mixture on each tortillaAdd 1/4 cup chopped lettuce to each tortillaAdd 2 eggs to each taco, then top each taco with 1/4 cup of cheese and 1/4 cup of fresh pico de galloGarnish with fresh avocado slices and chopped cilantro, if desiredServe immediately