Breakfast Tacos

If you Google the difference between tacos & burritos, you’ll find an assortment of answers. Much of the time, the ingredients are the same, but it’s the quantity of those ingredients & also the size of the tortilla & how they’re folded and/ or wrapped that are the primary differences. In our house, tacos are folded & burritos are wrapped.


1 15oz can of pinto beans, drained

1 tbsp of butter, oil, or bacon grease (your preference)

1 potato, thinly sliced

S & P

Garlic powder

2 tbsp of chopped onion

4 slices thick cut bacon, chopped

6 eggs, beaten

Season salt



Salsa, if desired


In a small saucepan, add a tbsp of butter, oil, or bacon grease & add the pinto beans. Season with S & P, or a Tex-Mex seasoning (a combination of salt, pepper, garlic powder, & cumin) & heat over low-medium heat. Mash slightly. Stir periodically.

In a large skillet, over medium-high heat add the chopped bacon & cook until partially done. Once cooked halfway, add the potato slices & onions. Season with S & P & garlic powder & cook until soft & tender.

While the potato/ bacon mixture is cooking, add the beaten eggs, sprinkle with season salt & cook. Once partially cooked, sprinkle with cheese & finish cooking.

Spread beans over half of the tortilla, top with potatoes, & scrambled eggs. Add salsa, if desired, & fold.


This entry was posted in Breakfast, Mexican. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s