Breakfast Tortilla Bowls

Tacos for breakfast? Absolutely! The Old El Paso* Tortilla Bowls make the perfect vessel to hold your breakfast favourites.
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20 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 6 eggs
  • Small check mark in a circle icon 1/4 cup (50 mL) half-and-half
  • Small check mark in a circle icon 1/4 tsp (1 mL) salt
  • Small check mark in a circle icon 2 tsp (10 mL) butter
  • Small check mark in a circle icon 1 can (19 oz/540 mL) black beans, drained, rinsed
  • Small check mark in a circle icon 4 medium green onions, sliced (1/2 cup/125 mL)
  • Small check mark in a circle icon 6 Old El Pasoᵀᴹ Tortilla Bowls (from 8-count package)
  • Small check mark in a circle icon 1 cup (250 mL) shredded Cheddar cheese
  • Small check mark in a circle icon 1/3 cup (75 mL) Old El Pasoᵀᴹ Thick N' Chunky Salsa
  • Small check mark in a circle icon 1 avocado, pitted, peeled and diced
  • Small check mark in a circle icon 1/3 cup (75 mL) sour cream
Preparation
  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
  • Complete this fabulous meal with a delicious fresh fruit salad.