Preheat and prep: Place a small skillet over medium heat so it comes to temperature while you work — a properly warmed pan gives even cooking and prevents sticking. Drain and rinse the black beans well and place them in a small bowl; dice the half apple into roughly 5 mm pieces and set aside; chop cilantro and squeeze lime juice.

Roast the apple briefly to develop sweetness and concentrate flavor: Heat 1/2 tsp of the olive oil or butter in the skillet over medium-high. Add the diced apple and sauté for 2–3 minutes until the edges begin to golden and the apple softens slightly. This quick roasting mellows the tartness of the Granny Smith and creates a sweet-tart contrast to the savory eggs and beans. Transfer apples to a small bowl to cool slightly.

Make the roasted apple salsa: To the cooled apples add the chopped cilantro, lime juice, a pinch of salt and a few grinds of black pepper. Toss gently — this bright salsa will provide acidity and freshness to balance the richness of the eggs.

Warm and season the beans: Wipe the skillet clean, return to medium heat, add the remaining 1/2 tsp oil or butter and add the drained black beans. Sprinkle in the smoked paprika, a pinch of salt and pepper, and sauté for 1–2 minutes until heated through. Heat releases the bean aroma and the smoked paprika blooms in the warm oil, intensifying its smoky flavor. Lightly smash about half the beans with the back of a fork to create creamy pockets that will cling to the eggs.

Beat the eggs for tenderness: Crack the eggs into a bowl, season with 1/8 tsp salt and a pinch of pepper, and beat briefly until combined and slightly frothy. Beating incorporates air which makes the scrambled eggs tender and light.

Cook the scrambled eggs low and slow for creamy curds: Reduce the heat to low. Push the beans to one side of the skillet; add a touch more butter or oil if the pan looks dry, then pour in the beaten eggs. Allow the eggs to sit undisturbed for about 10 seconds to set at the edges, then using a flexible spatula gently push the eggs from the edges into the center, rotating the pan so the uncooked egg flows to the edges. Low, gentle heat produces soft, custardy curds rather than dry, rubbery eggs. Cook until the eggs are mostly set but still slightly glossy — they will continue to cook after you remove them from the heat.

Combine eggs and beans: Fold the warmed beans into the scrambled eggs so you have a mix of creamy egg curds and tender beans. Taste and adjust seasoning with more salt, pepper, or a light sprinkle of smoked paprika if you want more heat and smokiness.

Warm the tortilla: While finishing the eggs, warm the tortilla directly over a low gas flame (30 seconds per side) or in a clean dry skillet for 20–30 seconds per side until pliable and slightly charred — warming prevents splitting and adds toasty flavor. Keep it warm wrapped in a clean towel.

Assemble the taco: Spoon the scrambled egg and bean mixture into the center of the warmed tortilla. Top with the roasted apple salsa, finishing with a scattering of extra cilantro and an optional squeeze of lime. The order matters: eggs and beans provide hot, savory base; the warm-cool contrast of the salsa brightens and adds texture immediately as you bite.

Serve immediately: Fold the tortilla and serve hot. Serve with extra lime wedges on the side. Eggs will continue to set if left standing, so serve right away to enjoy the soft, creamy texture.