Breakfast Taco from Old El Paso:

Breakfast Taco from Old El Paso:

Ingredients:

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™ Stand 'N Stuff™ soft flour tortillas (from 6.7-oz package)

Toppings:

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