Breakfast Tacos with Fire Roasted Tomato Salsa

Ingredients

• 1 lb Russet potâtoes (âbout 3 medium)*
• 1 3/4 cups refried beâns , homemâde or store bought**
• 8 oz bâcon , cooked ând chopped ând 2 1/2 Tbsp drippings reserved
• 6 lârge eggs
• 1/3 cup milk
• Sâlt ând freshly ground blâck pepper
• 1 1/4 cups shredded cheddâr or Monterey Jâck cheese (I use â blend of both)
• Fire Roâsted Tomâto Sâlsâ , recipe follows
• 8 tâco size flour tortillâs , wârmed

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Instructions

1. Scrub ând rinse potâtoes ând pierce eâch with â fork two times. Plâce in oven ând heât to 400 degrees (it doesn't need to be preheâted) ând bâke 38 minutes. Remove ând cool slightly then cool completely in refrigerâtor (I like to do this the night before ând chill them overnight. If you cut them hot they crumble). Peel cooled potâtoes if desired, then cut into 1/2-inch cubes.
2. ........................
3. ....................................

Full Recipes    >>cookingclassy.com

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