Breakfast Tacos with Fresh Tomato Salsa and Creamy Refried Beans
Spice up your mornings with these irresistible Mexican-style breakfast tacos. Packed with soft scrambled eggs, smoky crispy chorizo, creamy homemade refried beans, and a bright fresh tomato salsa — all wrapped in a warm corn and wheat tortilla. The ultimate weekend breakfast that's ready in under 30 minutes.
Equipment
- Large Frying Pan
- Medium Saucepan
- Potato masher
- Silicone spatula
- Mixing Bowl
Ingredients
For the Tacos
- 4 soft corn and wheat tortillas medium size
- 1 avocado ripe, thinly sliced
- 60 g feta cheese crumbled
- Mexican hot sauce to serve, such as Valentina or Cholula
Fresh Tomato Salsa (Pico de Gallo)
- 2 ripe vine tomatoes deseeded and finely chopped (use 3 if small)
- 1/2 small onion very finely chopped
- 1 jalapeño or medium-hot green chilli deseeded and finely chopped, use half for less heat
- 2 tbsp fresh coriander leaves chopped, plus extra leaves to serve
- 1/4 tsp sea salt
- 1/2 lime juice and zest
Chorizo Scrambled Eggs
- 10 g butter
- 1 tsp light olive oil
- 125 g cooking chorizo sausage casing removed, diced into small pieces
- 1/2 small onion very finely chopped
- 1 clove garlic minced
- 1 jalapeño or medium-hot green chilli deseeded and finely chopped, optional
- 5 large eggs beaten
- 1/2 tsp dried oregano Mexican oregano preferred, regular works fine
Homemade Refried Beans
- 1 tbsp light olive oil
- 1/2 small onion finely chopped
- 2 cloves garlic minced
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder guajillo, ancho or chipotle preferred
- 2 x 400g tins pinto beans in water 1 tin undrained, 1 tin drained with liquid reserved
- 1/2 lime juice only, for finishing
Instructions
- Make the salsa first. Combine the deseeded and finely chopped tomatoes, onion, and jalapeño in a bowl. Add the chopped coriander, sea salt, and the juice and zest of half a lime. Mix well, check seasoning, and set aside to rest for at least 10–15 minutes. The salt will draw out the natural juices from the tomatoes, creating a flavourful liquid that binds the salsa together.
- Cook the refried beans. Heat 1 tbsp olive oil in a medium saucepan over a medium heat. Add the chopped onion and cook for 4–6 minutes until softened. Add the minced garlic, ground cumin, and chilli powder and cook for 30 seconds, stirring constantly, until fragrant.
- Add one full tin of pinto beans with all its liquid, then add the drained tin plus 1 tbsp of the reserved liquid. Season with salt, bring to the boil, then reduce the heat and simmer for 4–6 minutes until slightly thickened.
- Remove from the heat and use a potato masher to roughly mash the beans — leave about 20% of the beans whole for texture. If the mixture is too thick, add another tablespoon or two of the reserved bean liquid to loosen. Return to a low heat, cook uncovered for 1–2 minutes, then squeeze in the lime juice. Check seasoning and keep warm on the lowest heat.
- Cook the chorizo and eggs. Heat the butter and olive oil in a large frying pan over a medium heat. Add the diced chorizo and cook for 3–5 minutes without stirring too much, until the pieces are lightly crisp and golden-red. The rendered fat will turn a beautiful orange colour — this is where the flavour is.
- Add the finely chopped onion and cook for 4 minutes, stirring to coat in the chorizo oil. Add the minced garlic and jalapeño (if using) and cook for 30 seconds until fragrant. Do not let the garlic burn.
- Beat the eggs with a good pinch of salt and the dried oregano. Pour into the pan over the chorizo. Using a silicone spatula, stir slowly from the edges inward to create large, soft, glossy curds. Remove the pan from the heat when the eggs look just slightly underdone — residual heat will finish cooking them perfectly. Check for seasoning.
- Warm the tortillas. Heat a dry frying pan over a medium-high heat. Cook each tortilla for 30–45 seconds per side until warm, pliable, and lightly spotted. Stack and wrap in a clean kitchen towel to keep warm and soft while you assemble.
- Assemble the tacos. Spread a generous layer of refried beans over each warm tortilla — this acts as a moisture barrier and keeps everything in place. Spoon on the chorizo scrambled eggs, then layer over the avocado slices and a good spoonful of fresh tomato salsa. Scatter with crumbled feta and extra coriander leaves. Drizzle with hot sauce if you like, and serve immediately.
Notes
Crispy chorizo tip: Dice the chorizo into small pieces rather than crumbling it — this gives you those golden, crispy nuggets with juicy centres rather than a soft, crumbled texture.
Perfect scrambled eggs: Take the pan off the heat when the eggs look slightly underdone. The residual heat finishes them without drying them out.
Layer order matters: Always spread the beans on the tortilla first. They act as a seal that prevents the salsa liquid from soaking through and making the tortilla soggy.
Don't waste the pan: If making beans after cooking the chorizo, use the same unwashed pan to pick up all the smoky, spiced fat left behind — the flavour difference is significant.
Vegetarian version: Replace chorizo with crumbled firm tofu seasoned with smoked paprika, cumin, garlic powder, and a dash of cider vinegar. Use vegan feta or extra avocado.
Make ahead: The salsa and refried beans can be made the night before. Reheat beans gently with a splash of water. Assemble tacos only when ready to eat.