Food & dining

Let's Eat

Recipe for breakfast tacos with refried beans, salsa, eggs, and Jack cheese

Sally Pasley Vargas for The Boston Globe

Serves 4

School vacation week is an ideal time to fill breakfast tortillas with scrambled eggs, cheese, and, depending on your preferences, refried beans, salsa, tomatoes, avocados, even bacon or sausage. The idea is to mix and match to create tacos that appeal to your family.

4  flour tortillas (8 inches) 

1  cup canned refried beans 


1  tablespoon butter 

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8  eggs, beaten to mix 

 Salt and pepper, to taste 

1  cup grated Monterey Jack 

1/2  cup salsa 


1  ripe avocado, sliced 

4  thin slices red onion, halved 

12  cherry tomatoes, halved 

1. To heat the tortillas: Place a tortilla directly on a medium gas flame for a few seconds, or until it starts to puff and is slightly charred at the edges. Using tongs, turn it and let it heat for a few seconds on the other side. Or, heat the tortillas in a heavy, ungreased skillet over medium heat. On a plate lined with a cloth napkin, stack the tortillas and fold the napkin over them to keep them warm. Continue until all the tortillas are warm.

2. In a saucepan over medium heat, warm the refried beans, stirring often, until they are hot.


3. In a skillet over medium-low heat, melt the butter. Add the eggs, salt, and pepper. With a large spoon, stir the eggs until they form small curds.

4. On each of 4 breakfast plates, set 1 tortilla. Spread with 2 tablespoons of beans, 1/4 of the eggs, 2 tablespoons of cheese, 2 tablespoons of salsa, a few avocado slices, a couple of onion slices, and 6 cherry tomato halves. Fold in half. Repeat with remaining tortillas and filling.

Sally Pasley Vargas