Stand 'N Stuff™ Breakfast Tacos

Name: Stand 'N Stuff™ Breakfast Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, pitted, peeled and diced; 2 teaspoons butter; 425 grams can black beans, drained, rinsed; 6 eggs; 6 Old El Taco Soft Flour Tortillas; 118 milliliters medium green onions, sliced; 59 milliliters half-and-half; 79 milliliters Old El Thick n Chunky salsa; 0 teaspoons salt; 113 grams cup shredded Cheddar cheese; 79 milliliters sour cream

The recipe Stand 'N Stuff™ Breakfast Tacos is ready in approximately 20 minutes and is definitely a super vegetarian option for lovers of Mexican food. This recipe serves 6. One portion of this dish contains approximately 19g of protein, 23g of fat, and a total of 404 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of green onions, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as a main course.

Instructions

In large bowl, beat eggs with whisk.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat.

Ingredients you will need

Butter

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Green Onions

Beans

Egg

Equipment you will use

Frying Pan

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.

Ingredients you will need

Green Onions

Tortilla

Egg

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

avocado, pitted, peeled and diced 2teaspoons

butter 425grams

can black beans, drained, rinsed 6

eggs 6

Old El Taco Soft Flour Tortillas 118milliliters

medium green onions, sliced 59milliliters

half-and-half 79milliliters

Old El Thick 'n Chunky salsa 0teaspoons

salt 113grams

cup shredded Cheddar cheese 79milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.