The University of Saskatchewan’s main campus is situated on Treaty 6 Territory and the Homeland of the Métis.

Recipe: Breakfast tacos

By in Sheaf Eats

Cook time: 15 minutes


  • 2 small tortillas
  • 1 can of refried black beans
  • 2 tbsp. jalapeno cheddar cream cheese
  • 2 tbsp. salsa
  • 2 eggs


  • 1 jalapeno
  • Extra cheese
  • Cooked bacon
  • Avocado or guacamole
  • Cooked hash browns

If you would like to opt in for the hash brown experience, it will add extra cook time but is well worth the wait. Toss your favourite brand of frozen hash browns onto a pan and into the oven — or make your own. They are perfect as an addition to the taco or as a side dish.

Heat up the refried black beans in a small pot for approximately 10 minutes or until warm. In the meantime, make your eggs! I prefer sunny-side-up eggs with a nice runny yolk. If that isn’t your thing, scrambled eggs work just fine and are the perfect vehicle for extra cheese.

Now, take two small tortillas and spread a few tablespoons of jalapeno cheddar cream cheese over them. Once the beans are warm, spread them over top of the cream cheese goodness. Scoop a couple tablespoons of salsa on top.

Add an egg to each tortilla to finish it off. Toss on the optional bacon and avocado — or guacamole — if you are looking for a flavour boom. Feeling like you need some extra sizzle? Add chopped jalapenos!

Erin Matthews / Opinions Editor

Graphic: Erin Matthews / Opinions Editor


Latest from Sheaf Eats

Go to Top