- 6 eggs
- 1/4 cup half-and-half
- 1/4 teaspoon salt
- 2 teaspoons butter
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 4 medium green onions, sliced (1/2 cup)
- 6 Old El Paso™ Soft Tortilla Bowls
- 1 cup shredded Cheddar cheese (4 oz)
- 1/3 cup Old El Paso™ Thick 'n Chunky salsa
- 1 avocado, pitted, peeled and diced
- 1/3 cup sour cream
Step 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.
Step 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.
NutritionCalories430(Calories from Fat210),Total Fat23g(Saturated Fat10g,Trans Fat0g),Cholesterol220mgSodium560mgTotal Carbohydrate36g(Dietary Fiber9g Sugars2g),Protein19g;% Daily Value*:Vitamin A15%;Vitamin C4%;Calcium25%;Iron20%; Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat; Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.