Breakfast Tortilla Bowls

Serves: 6

Prep: 10 mins

Cook: 10 mins


  • 6 eggs
  • 1 tbsp of TABASCO® Original Red Sauce
  • 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 PasoTM Tortilla Bowls (from 8-count package)
  • 1 cup (250 mL) shredded Cheddar cheese
  • 1/3 cup (75 mL) Old El PasoTM Thick N’ Chunky Salsa
  • 1 avocado, pitted, peeled and diced


  1. In large bowl, beat eggs with with whisk and add TABASCO® Original Red Sauce
  2. 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.

TIP! Complete this fabulous meal with a delicious fresh fruit salad.