Austin Breakfast Tacos

Ingredients

• 2 Yukon gold potatoes, diced small
• 2 tbsp Canola oil
• 8 Eggs (large)
• 1 tbsp Unsalted butter
• 1 can Black beans, canned no-salt-added, drained and warmed
• 8 Flour tortillas
• 3 oz Monterey Jack, grated
• ¾ cup Salsa
• 1 Avocado, sliced
• ⅜ cup Cilantro
• ¾ tsp Kosher salt
• 1 tsp Smoked paprika

Method

1. Fry the diced potato in the oil over medium-high with the paprika and half the salt, undisturbed for the first 5 minutes, then turning, 12 minutes total until crisp.
2. Beat the eggs with the rest of the salt. Cook them in the butter over low heat, stirring constantly with a spatula, 4-5 minutes. Low and slow gives you soft curds; high heat gives you rubber.
3. Pull the eggs off the heat while they still look slightly underdone — they keep cooking in the pan.
4. Warm the tortillas directly over a flame or in a dry skillet until they puff and blister.
5. Build: cheese first so it melts against the hot tortilla, then eggs, potato, beans, salsa, avocado, cilantro.

Notes

✨ The restaurant touch

Cheese against the tortilla, not on top. It melts into a layer that holds the taco together.

🧒 For the kids

Cheese and egg only, folded into a small tortilla. Salsa on the side.

🥡 Leftovers

The potato and beans keep 4 days; scramble eggs to order.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.