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
2 tbsp of chopped onion
4 slices thick cut bacon, chopped
6 eggs, beaten
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.