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Ingredients
  • 4 burrito-size Old El Paso™ flour tortillas
  • 1 cup thick salsa
  • 2 large eggs
  • ½ cup grated Mexican-blend cheese
  • 1 tablespoon extra virgin olive oil
  • 1 cup cherry tomatoes
  • 1 small avocado, pitted and cut into slices
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons crumbled cotija cheese
  • Optional Toppings: pickled jalapenos, red pepper flakes, sour cream
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