Skip to Content
Français
Menu

Breakfast Tortilla Bowls

  • Save Recipe
  • Prep 20 min
  • Total 20 min
  • Servings 6
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Tacos for breakfast? Absolutely! The Old El Paso* Tortilla Bowls make the perfect vessel to hold your breakfast favourites.
Created Oct 2, 2014
  • Save
  • Share
  • Keep Screen On

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.

Expert Tips

  • Tip 1
    Complete this fabulous meal with a delicious fresh fruit salad.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved