Scrambled Egg Enfrijoladas

Heat oil in large frying pan. Add onion and garlic, and sauté for 5 minutes. Add beans, TABASCO® Sauce, stock and salt. Cook another 5 minutes. Transfer to a blender jar and puree until smooth.

Cook scrambled eggs. Set aside.

Pour oil into a medium frying pan over medium-high heat. When hot, using tongs, quickly pass the tortillas through the hot oil to coat them. Drain on a paper towel.

Fill each tortilla with approximately 2 tablespoons of scrambled egg and tightly roll up. Place tortillas in a shallow serving dish and cover with bean sauce. Garnish with cheese, crema, onion, avocado and optional chorizo.