Savory Saturdays: Black Bean and Potato Breakfast Tacos

Growing up in Texas meant tacos for breakfast: bean and cheese, beef fajita, carne guisada, potato and egg…if you could wrap it in a tortilla, top it with cheese and salsa, then it was a meal. I have the best memories of eating bean and cheese tacos at Taco Cabana at 2am. They are open 24 hours, and there is nothing like sitting outside under the stars after a night of dancing with your friends and enjoying a hot hand-made tortilla. I didn’t realize what a luxury it was to live in a town where Taco Cabana are as plentiful as McDonald’s, until I moved to Michigan 9 1/2 years ago. There just aren’t as many choices of quality Mexican food here, and the ones that the locals rave about, pale in comparison to anything I grew up eating. Each Christmas we take a trek back to San Antonio to visit family and our very first stop in Texas is to the nearest Taco Cabana.

Just because I live in the midwest though, doesn’t mean I am willing to give up my southern roots. I have not mastered tortilla making myself, (and have tried to be healthier by substituting whole wheat for white), but I have managed to find decent store-bought tortillas at Trader Joe’s.  Saturday mornings frequently are taco mornings. A family favorite are potato and black bean, but it really all depends on what “left-overs” we have in the refrigerator.

The plan of attack is to raid the veggie drawer and just start chopping. I also prefer using freshly diced potatoes, but frozen hash browns will work in a pinch. If you are going to add breakfast sausage or chorizo, I would recommend browning the meat with the potatoes. This way the potatoes will brown in the meat’s “juices” (sounds so much better than grease, right?) and you won’t have to drain the pan before adding the rest of the veggies. Eggs should be added last since they don’t take as long to cook, just make sure you push everything else to the side of the pan so that the eggs can really rest on the heat. Once cooked, then you can mix your scramble into the veggies and meat.

Black Bean and Potato Breakfast Tacos

Olive Oil
2 Large Potatoes, peeled and diced
1 Large Onion, diced
1 Red Pepper, diced
1 can of seasoned Black Beans, drained
Whole Wheat Tortillas
Shredded Sharp Cheddar Cheese
Fresh Salsa*

*We use Jack’s Garden Fresh Salsa found in the deli’s refrigerator section at Kroger, Meijer and in large quantities at Costco

In a large skillet, heat a splash of Olive Oil. Add diced potatoes to the pan. Once the potatoes start to brown a little, add the onions and peppers. Stir occasionally, making sure your potatoes don’t stick to the bottom of the pan. As soon as the potatoes are tender, add the beans until heated through. Serve in warmed tortillas. (Heat tortillas on top of the stove in a small skillet). Top with cheese and salsa.

7 thoughts on “Savory Saturdays: Black Bean and Potato Breakfast Tacos

  1. I went by Abundio’s on Broadway just last Friday. It is no longer there. boy was i disappointed. it was Friday. fajita friday!!! that and their home recipe potato and cheese breakfast taco.

  2. I share your longing for Taco Cabana. Lived in San Antonio for four years and probably had about 400 bean & cheese tacos during that time. The southern style diced potatoes are great in a Trader Joe’s tortilla. I like to use a corn tortilla, avocado, cheese and sriracha hot chili sauce. Heavenly.

  3. And your dad and I think a Taco Cabana on the Boardwalk here in Virginia Beach would be a real hit! Alas, I’ve checked into franchises already with Taco Cabana, and they have no plans to spread farther than they currently are.

  4. Ah, yes…the memories of late nights at Taco Cabana! Two #69’s and a water, please! I remember going to Abundio’s on Broadway for breakfast tacos each morning before band also. You’ve inspired me to make some breakfast tacos here next weekend!

    p.s. – and when we get back to Texas, TC is one of our first stops also. My wife even mentioned that I should find out what it would take to get a franchise here in Arkansas!

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