Quick and Easy Bean and Bacon Breakfast Taco
This bean and bacon taco kind of tastes like a burrito in the best way. It comes together in about 15 minutes and is a great way to start out any work day (or weekend) with a bang.
Ingredients
- 110 g thick-cut bacon, 4 slices
- 425 g canned refried beans
- 1 lime's worth of juice
- 1 pinch cumin, ground
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch chili flakes
- 1 pinch kosher salt
- 1 pinch cracked black pepper, to taste
- 1 splash water, to thin if needed
- 4 white corn tortillas
- 4 eggs
TACO TOPPINGS:
- chile crisp or sriracha
- queso fresco, crumbled
- pickled red onions or jalapenos
- fresh cilantro, chopped
Instructions
- Chop bacon into chunky squares
- In a non-stick pan over med-high heat, sauté the bacon, covered with a lid. When bacon has browned on the bottom and has rendered out a lot of fat, stir and continue to crisp for another 2-3 minutes. It's done when crispy and deeply redish-brown. Transfer to a paper towel lined plate to drain.
- Return bacon pan to medium heat and pre-heat a small nonstick saute pan over low.
- While pan heats, drop the refried beans into a microwave safe bowl, cover with a damp paper towel, and microwave for 2 minutes.
- To the heated beans, add juice of ½ lime, a pinch of ground cumin, garlic powder, onion powder, red chili flakes, salt, and cracked black pepper. Stir to combine and add a splash of water if needed, until beans have a creamy consistency. Taste and adjust seasoning if needed.
- Fry the eggs in the same pan used for the bacon, leaving a bit of the rendered bacon fat if desired. You're cooking quickly so eggs will take on color and get a bit crispy on the bottom.
- Flip eggs when bottom is set and crispy. Allow the egg white to just set on side. The yolk should be barely set and still a bit runny in the middle.
- Heat tortillas in the second pan over low.
- Assemble the taco by spreading the refried beans on a heated tortilla, ¼ of the rendered crispy bacon, fried egg, chili crisp, crumbled queso fresco, chopped fresh cilantro, and a few pickled red onions.
Notes
Equipment:
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