Black Bean and Bacon Breakfast Tacos

Breakfast Tacos
Mark Boughton Photography/ Styling by Teresa Blackburn
  • Yield: 6 servings


6 flour tortillas
2ounces bacon, cut crosswise into 1/2-inch pieces.
1can (15-oz) black beans, drained and rinsed
salt and pepper
2 eggs
2 teaspoons butter
Tomatillo salsa
Fresh Cilantro


1. Toast tortillas lightly on each side under the broiler, then wrap in foil to keep warm while you make the filling.

2. Cook bacon in a large, nonstick skillet over medium heat until crispy, about 4 minutes. Drain oil.

3. Add beans. Season with salt and pepper and cook 2 minutes. Transfer to a bowl.

4. Beat eggs in a separate bowl and season with salt and pepper.

5. Melt butter in the same skillet. Add eggs and cook, stirring gently, about 2 minutes.

5. Fill tortillas with bean mixture and eggs, topped with tomatillo salsa and fresh cilantro.