Southwestern Open-Face Breakfast Tacos

There’s a bit of a feud between Austin and San Antonio over which town introduced breakfast tacos to the world. No matter which city you side with, there’s one thing we can all agree on: this Tex-Mex classic is delicious. Our recipe pairs simple ingredients with spiced southwestern style pinto beans for a meal that’ll start your day sunny-side up. Make it on a busy weekday morning or for a brunch with friends. We love the blend of flavors in this recipe, but feel free to bring your own flair! Try swapping out a poached or scrambled egg for a fried one. Or, mix a different blend of spices into our Sidekicks^™ Southwest Zest^™ Pinto Beans. You can even toast your tortillas in the oven for a crunchier texture. Just don’t forget to set out plenty of Tapatío hot sauce for those who want to turn up the heat! We’ve partnered with Tapatío to create a few recipes with a little extra kick. Produced in Vernon, California, Tapatío has been a west coast mainstay since 1971. It’s the perfect addition to any southwestern-style dish, but Tapatío can also add some unexpected zing to other meals. Check out our Black Bean Bow Tie Pasta Salad with Roasted Corn and One Pan Spicy Turkey Pinto Biscuit Skillet recipes for more saucy inspiration! To learn more about Tapatío, visit tapatiohotsauce.com. Making these breakfast tacos is mostly a matter of assembly. Just warm the beans, prepare an egg, and you’re already on your way to breakfast bliss.