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four breakfast tacos on a plate

Breakfast Tacos


Savory weekend breakfast tacos with a hearty potato black bean filling, soft scrambled eggs and topped with salsa, cilantro, and cheese. They’re a little bit messy and totally satisfying.



For the Black Bean Potatoes

  • 2 strips of thick-cut bacon, cut into 1-inch pieces
  • 2 cups diced potatoes (see note)
  • 1 cup canned black beans
  • 8 ounce can tomato sauce
  • Juice of 1 lime
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped cilantro

For the Eggs

  • 8 eggs, beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 (6-inch) flour tortillas

Optional Toppings

  • Store-bought salsa
  • Crumbled cojita cheese (see note)
  • Chopped fresh cilantro


  1. Make the black bean potatoes: In a 10-inch skillet, Cook the bacon pieces over medium heat. Once it starts rendering its fat, add the potatoes, black beans, tomato sauce, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Stir it all together and simmer until the potatoes are cooked through, about ten minutes or so. Add the cilantro and adjust the heat to low. Cover the pan to keep it warm while you make the eggs.
  2. Make the eggs: In a 10-inch non-stick skillet, melt the butter over medium heat. Adjust the heat to medium-low. Add the beaten eggs, salt, and pepper to the pan. Using a spatula, stir the eggs, scraping them up off the bottom skillet as they cook. Stir until the eggs are soft and cooked through.
  3. Make the tacos: Fill each tortilla with some black bean potatoes topped with the scrambled eggs. Add the toppings, if using, and serve.


You can dice your own potatoes or look for bags of pre-diced potatoes in the refrigerated section at the grocery store. I use a brand called Simple Potatoes. Cojita cheese is a salty Mexican crumbling cheese that can be found in most grocery stores. If you can’t find it, crumbled feta cheese works well, too. Nutrition estimates do not include the optional toppings.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Saute
  • Cuisine: American


  • Serving Size: 2 Tacos
  • Calories: 707
  • Sugar: 19.3g
  • Sodium: 2130.4mg
  • Fat: 27.4g
  • Saturated Fat: 9.4g
  • Unsaturated Fat: 14.8g
  • Trans Fat: 0.1g
  • Carbohydrates: 89.4g
  • Fiber: 14.3g
  • Protein: 32.2g
  • Cholesterol: 396.5mg

Keywords: breakfast tacos recipe