Breakfast Tacos with Refried Black Beans

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  • Total Time: 0 hrs 0 mins
  • Hands-on Time: 0 hrs 0 mins
  • Makes: 4 servings

Breakfast tacos are a cinch with this Texan-developed recipe that’s easy to vegetarianize. Set up as a taco bar, allowing everyone to assemble their creations as per their tastes and tendencies. For more recipes featuring Southwestern inspirations with an Austin flare, visit



    For the Breakfast Tacos

    1. Prep the breakfast taco “bar” ingredients. For best results and easy clean-up, cook bacon on a foil-lined baking sheet in a 380 degree oven for about 15 minutes. Drain on a paper towel-lined plate.

    2. Crack eggs in a bowl and whisk with salt, pepper, paprika and dash of Worcestershire.

    3.Heat oil in a large skillet over low-medium heat and cook the eggs, scrambling as you cook, about 3 minutes.

    4. Transfer to a plate and cover with foil.

    For the Refried Black Beans

    1. Pour olive oil in a medium saucepan and heat to medium. 2. Add garlic and stir until fragrant, about 2 minutes. Add black beans, cumin, salt, and chipotle pepper and stir for about 2 minutes.

    3. Add broth and simmer, about 10 minutes. Transfer to a blender (taking extra care to secure the lid with a dish towel) and puree until smooth.

    4. Return to the saucepan and stir, about 2 more minutes. Pour into a bowl to self-serve.

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