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, 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.

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 2. 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.