Recipe

South Texas Breakfast Tacos 2 Variations Recipe

	Skystone / All my dishes 2 years, 5 months ago This is what we have for breakfast on the weekend. There are many variations, and I am listing two of them. Prep:15m Cook:10m Servings:8	Skystone
	eggs tacos mexican

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Ingredients

16 flour tortillas

1 large can refried beans

1 cup or more shredded cheddar cheese

6 eggs

1/2 cup cooked, cubed potatoes

4 strips bacon, cooked

salt and pepper

Cholula or tabasco sauce or picante sauce

Directions

Heat a frying pan or griddle or comal

Place your tortilla, store bought or home made on the comal or pan, and heat over medium high heat until it puffs a little, but is still plyable, put in a tortilla warmer, or on a plate lined with a paper towel then cover with a lid

After heating all the tortillas.

Put the refried beans on to heat, in a saucepan

Scramble the eggs

Put oil in a pan (canola) and cook the cubed potatoes

Add the eggs and scramble them

Place small amount of egg/potato mixture in a tortilla and fold in half, wrap in foil and place in a slow cooker on low heat. Repeat until all the egg mixture is used up.

Now, take the refried beans and place a little in each tortilla, add shredded cheddar cheese, fold in half, wrap in foil and place in a slow cooker

Serving: potato/egg tortillas are served with cholula, picante or tobasco; home made picante sauce is the sauce of choice. Bean and cheese tacos are served directly from the crock pot.

This is efficient when making breakfast tacos for a large crowd, like our extended family of 15. We just fill the crock pot (slow cooker) and we can let it sit until everyone, including the teenagers, get out of bed. It helps to crumble a bit of foil in the bottom of the slow cooker, then put the tacos on top, so nothing gets too heated and the tacos don't get too tough.

So, make tacos, not war. Make tacos for the family, and sit down and read the Sunday paper.

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