Tex-Mex Breakfast Tacos
Warm flour tortillas are filled with refried black beans, potatoes, eggs, cheese, bacon and all the fixings to make perfect Tex-Mex Breakfast Tacos.
Ingredients
- Flour tortillas (soft taco or street sized), warmed
- 16 oz bacon
- 1 can refried black beans,
- 10 eggs
- 2 bell peppers, sliced
- 1 onion, sliced
- 2-3 cups potatoes, peeled and cubed small
- 2 cups shredded cheese (cheddar or Monterrey Jack)
- avocado, sliced
- salsa
- fresh cilantro, chopped
Instructions
- Cook bacon using preferred method until crisp. Drain and set aside.
- Heat refried beans in a small saucepan or in the microwave. Set aside.
- Sauté peppers and onions in oil until softened.
- Sauté potatoes in a non-stick pan using oil until tender and crispy. Season how you prefer, i.e. salt, pepper, chili powder, cumin, etc.
- Scramble eggs using preferred method. Add about 3/4 cup cheese to the eggs.
- Assemble the tacos by smearing refried beans onto the warm tortilla. Add potatoes, eggs, peppers, and onions. Top with avocado slices, salsa, extra cheese, and cilantro.
Notes
- For the potatoes, you can use frozen hashbrowns or cubed potatoes for a quick shortcut.
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