Breakfast Tacos Recipe

Name: Breakfast Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 16 oz can, refried beans; 15 oz can, whole kernel corn; 1/2 cup chopped white onion; 1/2 cup chopped bell peppers (I like using a bit of red and yellow mixed); 2/3 cup shredded cheese of your choice. I like using marble; 1 cup sliced mushroooms; 5 eggs; 1 salt, pepper, and garlic salt to taste; 2 tbsp vegetable oil; 6 10 corn tortillas; 1 medium tomato, sliced; 1 chopped lettuce, as much as you'd like. I shred a handful of leaves myself.; 1 if you'd like a little spice, adding a bit of chile verde is a nice touch

Servings: persons

16 oz can, refried beans
15 oz can, whole kernel corn
1/2 cup chopped white onion
1/2 cup chopped bell peppers (I like using a bit of red and yellow mixed)
2/3 cup shredded cheese of your choice. I like using marble
1 cup sliced mushroooms
5 eggs
1 salt, pepper, and garlic salt to taste
2 tbsp vegetable oil
6 10 corn tortillas
1 medium tomato, sliced
1 chopped lettuce, as much as you'd like. I shred a handful of leaves myself.
1 if you'd like a little spice, adding a bit of chile verde is a nice touch

1
Warm your oil over medium heat in a medium deep pot.
2
Add your onions and bell peppers and let cook until onions become a bit transparent and bell peppers soften just a bit.
3
Approximately 4 minutes.
4
Stir occasionally
5
Add your can of refried beans, stir around until softened.
6
approximately 60 seconds
7
Add your whole kernel corn and your cheese.
8
Mix well, until cheese is melted thru.
9
Add your salt, pepper and garlic salt.
10
Add your mushrooms and crack your eggs right into the mix.
11
Stir it well, to scramble the eggs evenly into the mix
12
Once you eggs are completely cooked thru, warm your tortillas, spoonful your mixture onto them, and top with chopped lettuce and sliced tomatoes.
13
ENJOY!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 oz can, refried beans, 15 oz can, whole kernel corn, 1/2 cup chopped white onion, 1/2 cup chopped bell peppers (I like using a bit of red and yellow mixed), and more.

Yes, Breakfast Tacos falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Tacos

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