Stand N' Stuff Breakfast Taco

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• Ready In: 30 mins
• Serves: 6
• Yields: 6

Ingredients

• 6  eggs
• 1⁄4 cup half-and-half
• 1⁄4 teaspoon salt
• 2  teaspoons butter
• 1 (15 ounce) can black beans, drained and rinsed (suggested, Progresso)
• 4  medium green onions, sliced (about 1/2 cup)
• 6  flour tortillas (suggested, Old El Paso Stand 'n Stuff Soft Flour Tortillas)

• Toppings

• 1  cup  shredded cheddar cheese
• 1⁄3 cup salsa (suggested, Old El Paso Thick 'n Chunky Salsa)
• 1  avocado, pitted, peeled and diced
• 1⁄3 cup sour cream

Directions

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.