Stand n' Stuff Breakfast Taco

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
6 servings

Ingredients
  • Tacos:
  • 6 eggs
  • 1/4 cup half-and-half
  • 1/4 teaspoon salt
  • 2 teaspoons butter
  • 1 (15 oz.) can Progresso canned black beans drained and rinsed
  • 4 medium green onions, sliced (about 1/2 cup)
  • 6 Old El Paso Stand 'N Stuff™ soft flour tortillas (from 6.7 oz package)
  • Toppings:
  • 1 cup shredded cheddar cheese
  • 1/3 cup Old El Paso Thick 'n Chunky salsa
  • 1 avocado, pitted, peeled and diced
  • 1/3 cup sour cream
Directions
  • 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.

  • 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.


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