If not already toasted, roast the pepitas in a 350°F oven until fragrant and just starting to turn golden. Once cooled, pulse in a spice grinder or blender until broken up into large crumbs. You can also chop them roughly with a knife, or leave them whole, but we love the crumbled texture on this dish.

Peel and cube the avocados. Add them to a large mixing bowl along with the orange zest, orange juice, lime juice, salt and cumin. Mash with a fork to the desired consistency. Fold in the black beans and the finely chopped spinach.

Heat a ¼-inch layer of vegetable oil in a skillet over medium-high heat. While heating, line a large plate or baking sheet with paper towels. Once the oil is hot, add the tortillas, 1 to 3 at a time, depending on how large your skillet is, and cook for 20 seconds on each side. They should get crispy on the edges but still be pliable in the middle. Carefully remove them from the oil with tongs and transfer to the paper towels.

If using Just Egg Folded, heat in a toaster, air fryer, skillet or microwave according to the directions on the box. Slice each in half diagonally.

If using pourable Just Egg, scramble like an egg in a large nonstick skillet over medium heat with some oil. Stir occasionally as it scrambles. Once the liquid is cooked through, remove from the heat.

Add two tortillas to each plate, overlapping slightly, and cover with a generous spoonful or two of warm salsa. Top the tortillas with Just Egg and a scoop of guacamole. Sprinkle everything with crumbled pepitas.