Breakfast Tortilla Bowls with Avocado Crema

breakfast tortilla bowls with avocado crema Breakfast Mexican
Breakfast Tortilla Bowls with Avocado Crema
  • Prep 20 min
  • Total 20 min
  • Servings 8



  • 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.

No nutrition information available for this recipe

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