Breakfast Tortilla Bowls with Avocado Crema

HEALTHY BRUNCH RECIPE // MEXICAN BREAKFAST BOWLS WITH AVOCADO CREMA ...MORE + LESS -

8 Old El Paso™ tortilla bowls

1/4 cup melted butter

1 lbs ground pork

2 tbsp chili powder

1/2 tbsp cumin

1/2 tsp red pepper flakes

1 tsp salt

2 avocados

juice from 1 lime

1/4 cup sour cream

1 tsp salt

1 tsp garlic powder

1 can Old El Paso™ refried black beans

1/2 a red pepper diced

8 eggs

1 bunch cilantro

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1

1. Brush tortilla bowls with melted butter. Bake in 400°F oven for 10 minutes. After 10 minutes, remove tortilla bowls from oven and set aside.
2

Combine ground pork, chili powder, cumin, red pepper flakes and salt in a pan. Fry over medium heat until pork is cooked through and is no longer pink.
3

Create your avocado crema by blending together avocados, lime juice, sour cream, salt and garlic powder until smooth.
4

Fry eggs 2-3 at a time over medium heat in a greased frying pan. Cook eggs without flipping until egg whites are completely cooked through.
5

To assemble your breakfast bowls, spoon refried beans into the bottom of each tortilla bowl. Top with a generous helping of the ground pork mixture then sprinkle with diced red peppers.
6

Spoon avocado crema over each tortilla bowl then top with a fried egg. Garnish with fresh cilantro.