Stand 'N Stuff™ Breakfast Tacos

Tacos for breakfast? Absolutely! The Old El Paso® Stand 'n Stuff soft taco shells make the perfect vessel to hold your breakfast favorites.
Prep 20 Minutes
Total Time 20 Minutes
Servings 6

Ingredient List


  • 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 tortilla bowls from 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)


  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/3 cup thick & chunky salsa
  • 1 avocado, pitted, peeled and diced
  • 1/3 cup sour cream
Recipe Continues Below


  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.


  • 1 Taco Calories 430 (Calories from Fat 210);  Total Fat 23g (Saturated Fat 10g ,Trans Fat 0g);  Cholesterol 220mg;  Sodium 560mg;  Potassium 530mg;  Total Carbohydrate 36g (Dietary Fiber 9g ,Sugars 2g);  Protein 19g
  • % Daily Value: Vitamin A 15%;  Vitamin C 4%;  Calcium 25%;  Iron 20%
  • Exchanges: 2 Starch;  1/2 Vegetable;  1 Lean Meat;  3 Fat
  • Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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