Quick and Easy Bean and Bacon Breakfast Taco

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Ingredients: (makes 4 tacos)

• 4 slices of thick-cut bacon, sliced (about 113g or 4oz total)

• Canned refried beans (1 15oz/425g can)

• Fresh lime juice (from 1 lime)

• Ground cumin 

• Garlic powder

• Onion Powder 

• Chili flakes 

• Salt 

• Cracked black pepper (to taste)

• Water 

• White corn tortillas (4)

• Eggs (4)

• Chile crisp or sriracha

• Queso fresco, crumbled 

• Pickled red onions or jalapenos

• Fresh cilantro, chopped

Instructions:

1. Chop bacon into chunky squares

2. 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. 

3. Return bacon pan to medium heat and pre-heat a small nonstick saute pan over low.

4. While pan heats, drop the refried beans into a microwave safe bowl, cover with a damp paper towel, and microwave for 2 minutes.  

5. To the heated beans, add juice of ½ lime, a pinch of ground cumin, a garlic powder, onion powder, red chili flakes, salt, and cracked black pepper. Stir to combine and add a splash of water if neede, until beans have a creamy consistency. Taste and adjust seasoning if needed.

6. 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. 

7. Flip eggs when bottom is set and crispy. Allow the egg white to just set on side 2. Yolk should be barely set and still a bit runny in the middle. 

8. Heat tortillas in the second pan over low. 

9. 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.