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Breakfast Tortilla Bowls

Breakfast Tortilla Bowls
  • Prep 20 min
  • Total 20 min
  • Servings 6
Tacos for breakfast? Absolutely! The Old El Paso* Tortilla Bowls make the perfect vessel to hold your breakfast favourites.
October 2, 2014

Ingredients

  • 6 eggs
  • 1/4 cup (50 mL) half-and-half
  • 1/4 tsp (1 mL) salt
  • 2 tsp (10 mL) butter
  • 1 can (19 oz/540 mL) black beans, drained, rinsed
  • 4 medium green onions, sliced (1/2 cup/125 mL)
  • 6 Old El Paso* Tortilla Bowls (from 8-count package)
  • 1 cup (250 mL) shredded Cheddar cheese
  • 1/3 cup (75 mL) Old El Paso* Thick N' Chunky Salsa
  • 1 avocado, pitted, peeled and diced
  • 1/3 cup (75 mL) sour cream

Steps

  • 1
    In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
  • 2
    Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

  • Complete this fabulous meal with a delicious fresh fruit salad.

No nutrition information available for this recipe
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