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.
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.