Scrambled Egg Enfrijoladas | TABASCO® Recipes

Ingredients

• 2 teaspoons TABASCO ® brand Original Red Sauce
• 1 tablespoon vegetable oil
• 1/2 cup chopped white onion
• 2 cloves garlic, minced
• 3 cups beans (cooked or canned, pinto or black)
• 2 1/4 cups chicken stock, preferably homemade or reduced-sodium canned or boxed
• Salt to taste
• 10 eggs
• 1/2 cup vegetable oil
• 12 corn tortillas
• 1/2 cup Ranchero cheese, crumbled
• 1/2 cup Mexican crema
• 1/4 white onion, thinly sliced
• 1 or 2 avocados, sliced
• 1 (6-ounce) piece chorizo, crumbled into small pieces and well cooked