If your mornings are anything like mine — busy, a little chaotic, and always hungry teenagers or kids running out the door — you’re going to love breakfast tacos (or as you call them, burritos). These breakfast burritos are loaded with chorizo, crispy potatoes, and eggs. They’re hearty, filling, and the best part? They’re easier to make than they sound. This is the kind of breakfast I grew up with in the Rio Grande Valley — comforting, full of flavor, and guaranteed to keep you full until lunch. And stay with me till the end, because I’ve got a mom hack that just might save your morning sanity. This recipe makes 4 to 6 burritos , so grab your big pan — we’re feeding the whole crew! 🛒 Ingredients Here’s what you’ll need: 2 tablespoons of oil 2 small potatoes, cubed (I leave the skins on for that earthy flavor) 6 oz of Mexican chorizo ( make sure it’s Mexican-style — Spanish or other types of chorizo won’t give you the same flavor ) 6 large eggs, scrambled Flour tortillas (soft homemade tortillas if you’re feeling fancy, or ready-to-cook, my favorite shortcut) Optional toppings Shredded Mexican/Fiesta cheese blend for that gooey Tex-Mex touch Salsa or fresh jalapeño slices if you like a little heat 🌶️🔥 Avocado slices 🥑 Queso fresco, if you want to keep it more traditional 👩‍🍳 Step-by-Step Step 1: Prep the potatoes For crispy potatoes without oil splatter, dice them the night before, cover them with cold water, and refrigerate. In the morning, drain and dry them really well — dry potatoes = crispy potatoes. Step 2: Cook the potatoes Heat a large pan over medium heat and add 2 tablespoons of oil. Toss in the cubed potatoes and let them cook for about 12–14 minutes , until they are slightly golden and crispy on the outside but soft on the inside. If your potatoes are cut bigger than mine, they’ll take a little longer, so adjust the timing as needed. Stir every so often so they don’t stick to the bottom of your pan. Step 3: Add the chorizo Make a little space in the pan and add the chorizo. I like to make space in the middle of the pan and cook it a little there. I crumble it up as it cooks for about 3 minutes . Mix it all together and let those potatoes soak up that chorizo flavor. Step 4: Add the eggs Pour in your scrambled eggs and mix it all together. Cook for an additional  3–4 minutes,  until they are fully cooked. Your filling is ready! Step 5: Assemble Spoon your filling into the tortillas, add your favorite toppings, and roll them up. The great thing about these burritos is that you can use whatever is in your pantry to make them. 🔄 Swaps & Variations Kid-friendly:  Skip the chorizo and just do eggs and potatoes. Vegetarian:  Substitute peppers, onions, mushrooms, or other veggies for the chorizo. Gluten-free:  Use corn tortillas instead of wheat flour tortillas. 💡 Mom Hack: Easy Meal Prep Here’s the trick that keeps me sane on school mornings: when I make my burritos, I let them cool completely, then wrap each one in a napkin and store it in a container in the fridge. The napkin keeps them from getting soggy from condensation. In the morning, the kids grab one, heat it up, and breakfast is served. They stay good for 3–4 days , which means less stress, fewer drive-thru stops, and a protein-packed breakfast ready to go. ❓ FAQs What’s the best way to reheat breakfast burritos? Wrap in a napkin and microwave for 30–45 seconds, or toast in a skillet or air fryer for a crispy texture. Can I freeze breakfast burritos? Yes! Wrap cooled burritos in foil or plastic wrap, then freeze. Reheat in the microwave (2–3 minutes). What kind of chorizo should I use? Mexican chorizo is the way to go. It’s fresh, spicy, and made for cooking. Spanish chorizo is cured and won’t give you the same flavor. 🛒 Shopping List – Tex-Mex Breakfast Burritos Produce 2 small potatoes 1–2 fresh jalapeños 1 avocado (optional, for topping 🥑) Meat & Eggs 6 oz Mexican chorizo ( make sure it’s authentic Mexican chorizo ) 6 large eggs Dairy Shredded Mexican/Fiesta cheese blend (optional, for Tex-Mex cheesiness) Queso fresco (optional, for traditional topping) Pantry & Staples 2 tablespoons cooking oil Salsa or pico de gallo (optional topping) Tortillas Flour tortillas (homemade or ready-to-cook tortillas) Corn tortillas (optional swap if you want gluten-free) 👉 Want more Tex-Mex flavor at home? 🌐 Website: https://www.tex-mexathome.com 🛒 Shop: https://www.tex-mexathome.com/shop

🕵️ Brief History of Frijoles Charros Frijoles Charros—translated as  Cowboy Beans —originated in the rural areas of northern Mexico, where charros (Mexican horsemen) needed a filling, energy-packed meal after long days on horseback. These charros were the traditional Mexican cowboys, known for their skill, strength, and connection to the land. They combined beans with ingredients they had on hand: meats, garlic, onion, and chiles, simmered all together in one hearty pot.  Charros  are known for their traditional attire—ornate embroidered jackets, wide-brimmed sombreros, and fitted pants—which is the same style worn today by mariachi musicians. The  charro outfit  ( traje de charro ) directly influenced the  mariachi uniform  we recognize today. Mariachi musicians adopted this look in the early 20th century to reflect national pride and the romanticized image of the Mexican cowboy. Vaqueros , on the other hand, were also highly skilled horsemen and cattle workers—integral to the daily operations of ranch life. While charros often competed in events and showcased traditional horsemanship, vaqueros were the hardworking ranch hands. Both contributed richly to the culture and legacy of Mexico’s and Texas’s cowboy traditions. These beans carry the  charro  name proudly. Today, this humble dish is enjoyed throughout Mexico, the United States, and beyond—welcomed into home kitchens and celebrated for its rich flavor, hearty ingredients, and cultural significance. Now that you know the history, let’s get cooking! 🌾 Ingredients (Yields 4–6 Servings) This recipe serves 4 to 6 generous portions. We start by building the flavor from the ground up: first with a simple frijoles de olla, and then with a bold, savory twist of meats, spices, and aromatics. The first step is to make  Frijoles de la Olla —simple beans simmered gently until they're tender and full of flavor. This classic preparation forms the base of many Mexican dishes, including our Frijoles Charros. 🫘 For the Frijoles de la olla: To create a rich, traditional pot of frijoles, you’ll need the following: 2 cups dried pinto beans – rinsed and sorted 6 to 8 cups of water – enough to cover the beans by about 2 inches ½ onion – left whole or halved for flavor 6 whole garlic cloves 2 dry bay leaves 2 teaspoons salt – added once the beans are soft to avoid toughening the beans 🍖 For the Charro Flavor: Once the beans are tender, we build the "charro" part of this dish—layering savory meats and fresh aromatics that bring depth and richness to every spoonful. 3–4 slices of bacon, chopped  3.5 oz chorizo 4 oz ham, diced ½ large onion, finely chopped  2 garlic cloves, finely diced  2–3 Roma tomatoes, diced  2 jalapeños, finely diced – adjust based on your heat preference Handful of fresh cilantro, chopped – optional 🫘 Step-by-Step Instructions for Authentic Frijoles Charros Recipe – Mexican Cowboy Beans with Bacon & Chorizo ✅ Step 1: Soak & Cook the Beans Rinse and soak the pinto beans in 6 to 8 cups of water overnight. The next day, drain and rinse again. Place them in a large pot with the onion, garlic, and bay leaves, then cover with fresh water and bring to a gentle simmer over medium-low heat. Cook for about 1½ hours, checking occasionally to make sure the beans are still covered with water. 👉 If you need to add water, make sure it’s hot—cold water can interrupt the simmer and slow down the cooking process. After 1½ hours, carefully remove the onion, bay leaves, and garlic from the pot—they’ve done their job of flavoring the broth. Now, sprinkle in 2 teaspoons of salt. Reduce the heat to low and let the beans continue to simmer gently while you move on to the next steps to transform them into bold, hearty Frijoles Charros. If you were simply making frijoles de la olla, you’d let them cook for 2 hours to fully develop that classic bean flavor.  🔥 Step 2: Cook the Meats Start by heating a large pot over medium heat. Add the chopped bacon and let it cook slowly, stirring occasionally, until it turns crisp and golden—this should take about 4 to 5 minutes. Once the bacon is ready, add the chorizo. Break down the chorizo to release its rich, spiced oils as it browns and becomes crumbly, which takes another 2 to 3 minutes. Finally, stir in the diced ham and cook for 2 to 3 more minutes, just until it's warmed through and lightly golden. Once all the meats are cooked and fragrant, continue by adding the vegetables directly to the same pot to build the next layer of flavor. 🌿 Step 3: Sauté the Veggies Using the same pot where the meats were cooked, begin building the aromatic base. Add the finely chopped onions and let them cook over medium heat for about 2 to 3 minutes, or until they become soft and translucent. This slow cook helps release their natural sweetness and builds flavor. Next, stir in the finely diced garlic. Let it sauté for about a minute, just enough to become fragrant—be careful not to let it brown. Now, it’s time to add the diced Roma tomatoes and jalapeños. Mix everything well and set the heat to low. Let the mixture cook gently for another 3 to 5 minutes, or until the tomatoes are so soft they begin to break down.  🍲 Step 4: Combine & Simmer Now it's time to bring it all together. Carefully pour your cooked beans—along with their flavorful broth—into the pot with your tomato base. Give everything a gentle stir so the flavors can start to blend. Let the mixture simmer on low heat for about 25 minutes. This slow simmer allows the beans to absorb all the bold flavors from the meats and vegetables. If you're using cilantro , add it in during the final 5 minutes of cooking. This keeps the herb vibrant and fresh without overpowering the dish. And that's it! Before serving, taste and adjust the salt if needed—every pot of beans is a little different, so season to your liking. 🌿 Serving Suggestions Authentic Frijoles Charros Recipe – Mexican Cowboy Beans with Bacon & Chorizo are incredibly versatile. You can serve them piping hot next to carne asada or grilled chicken, spoon them into a warm tortilla for a hearty taco, or enjoy them as a complete meal in a bowl—just grab a spoon and dig in (that’s my personal favorite!).  ❓ Frequently Asked Questions What’s the difference between Frijoles Charros and Frijoles Puercos? Frijoles Charros are brothy beans cooked with meats like bacon, chorizo, and ham, while Frijoles Puercos are refried with lard and have a thicker, creamier consistency. Can I make Frijoles Charros vegetarian? Yes! Skip the meat and sauté extra garlic, tomatoes, onion, and jalapeño with olive oil. Add smoked paprika or chipotle for that deep, smoky flavor. What is the difference between a Charro and a Vaquero? Charros and vaqueros were both traditional horsemen, but they played different roles. Charros often performed in rodeos and special events, wearing formal attire that later inspired the mariachi outfits. Vaqueros worked as everyday ranch hands and were essential to ranch operations. Both are respected figures in Mexico’s and Texas’s cowboy culture. Can I freeze Frijoles Charros? Yes! Let them cool completely, then portion into airtight containers. Freeze for up to 3 months. Reheat on the stove with a splash of water or broth to loosen the texture. What kind of beans are best for Frijoles Charros? Pinto beans are the most traditional, but you can also use bayo, flor de mayo, or even black beans, depending on regional preferences and availability. Are Frijoles Charros spicy? They can be! The jalapeños add mild heat, but you can remove the seeds or reduce the amount for a milder version. For added spice, try adding serrano peppers or more jalapenos. Can I use canned beans instead of dried beans? Yes, to save time, you can use two 15-oz cans of pinto beans (drained and rinsed). However, cooking from dried beans gives a deeper, more authentic flavor. What meat can I substitute in Frijoles Charros? You can swap ham for smoked sausage or even add sliced hot dogs—a surprisingly popular twist in northern Mexico! Traditional variations sometimes include up to five different meats, so don’t be afraid to mix and match based on what you have. For a smoky, rich flavor, try adding brisket or leftover carnitas. This dish is flexible, flavorful, and always forgiving! 📅 Final Thoughts Traditional Frijoles Charros are a Tex-Mex classic with deep roots in traditional Mexican cowboy culture. Also known as Mexican cowboy beans, this dish brings together simple ingredients like pinto beans, bacon, chorizo, and tomatoes into bold, authentic flavor every time. Whether you’re new to cooking beans from scratch or you’ve been doing it for years, this recipe will work for you. 🛒 Grocery List for Authentic Frijoles Charros Recipe – Mexican Cowboy Beans with Bacon & Chorizo (Serves 4–6) Dry Goods & Spices 2 cups dried pinto beans 2 dried bay leaves Salt Produce 1 white onion 8 garlic cloves 2–3 Roma tomatoes 2 jalapeños (add more or switch to serrano peppers for a spicy version) Fresh cilantro (optional) Meat & Protein 3–4 slices bacon 3.5 oz Mexican chorizo (raw) 4 oz ham (thick deli cut or leftovers work great) Pantry/Other Water (for soaking and simmering beans) 📚 Sources Sanborns Restaurante El Heraldo de Chiapas

Refried beans is one of the most iconic side dish in Mexican cooking—and today, we’re Tex-Mexing it up with bacon! In this post, I’ll show you how to make refried beans from scratch, starting with basic frijoles de olla (plain, homestyle beans), and then turning them into creamy, bacon-infused frijoles refritos (refried beans) . Growing up, I remember having them at every family gathering, no matter the occasion. We’d spread them on fresh tortillas in the morning, serve them next to rice in the afternoon, or eat them as a side dish for dinner. It didn’t matter if we were feeding just our household or the whole extended family—there were always beans on the stove, and they always tasted like home. Whether you're searching for the best refried beans recipe , a flavorful Mexican side dish, or want to learn how to cook pinto beans the traditional way—this guide has you covered. How to Make Refried Beans with Bacon (Tex-Mex Style)   Ingredients This recipe serves 4–6 people. For the frijoles de olla (basic homestyle beans cooked until tender), you will need. 2 cups dried pinto beans 6 to 8 cups of water (or enough to cover beans by 2 inches) ½ white onion 6 whole garlic cloves 2 bay leaves 2 teaspoons salt To make the homestyle beans into refried beans , you need: 4 strips of bacon (cut into small pieces) ¼ of a white onion, finely chopped 4 cups of cooked homestyle pinto beans (from above) 1/3 cup of bean broth (reserved from cooking) Queso fresco or shredded Mexican cheese blend, for serving Step 1: Soak & Cook the Beans First, we thoroughly rinse 2 cups of pinto beans and soak them overnight in 6 to 8 cups of water, ensuring there is enough water to cover them by about 2 inches. The next day, drain and rinse the beans again. Add the beans to a pot with the onion, garlic, and bay leaves. Cover with fresh water and bring to a gentle simmer over medium-low heat. Let the beans cook for 2 hours, checking occasionally to ensure they stay covered with water. If you notice the pot needs more water, add hot water to keep the cooking consistent. After 2 hours of cooking, once the beans begin to soften, stir in 2 teaspoons of salt. Let them cook for another 30 minutes or until they are tender but not falling apart. Wondering how to cook pinto beans the traditional way?  This is it—homestyle cooked until tender, simple, slow, and full of flavor. Step 2: Cook the Bacon In a large pan over medium heat, add the chopped bacon. Cook for about 3–5 minutes or until crispy. The fat from the bacon will be used to cook our onions (coming up next) and to flavor our beans. Step 3: Sauté the Onion Add the chopped white onion to the pan and sauté in the bacon fat. Cook until the onion is soft and translucent. This process takes about 2–3 minutes. Step 4: Add the Beans & Broth In the same pan, add 4 cups of cooked pinto beans and 1/3 cup of the bean broth we previously set aside. Stir thoroughly to mix well with the bacon and onion. Let the mixture heat until it starts to bubble. Step 5: Mash Until Creamy Once the beans are bubbling, use a potato masher to mash the beans to your desired texture—smooth and creamy or slightly chunky. If you see that your beans are getting too dry, add a little more broth and continue mashing. Stir everything well and taste for salt. 🍽️ And that’s it! This is how to make frijoles refritos at home with the perfect creamy consistency every time. Serving Suggestions You can serve your refried beans just as they are, make them more traditional with queso fresco—or Tex-Mex them up with a sprinkle of shredded Mexican cheese blend. Personally, I love turning them into a party appetizer! 🥣 Hosting a get-together? This easy refried bean dip is always a crowd-pleaser. I mix about ½ cup of shredded Mexican cheese blend right into the beans while they’re still warm. It melts nicely and transforms the beans into the perfect creamy dip for tortilla chips.   Notes & Tips Don’t skip soaking the beans if you want better texture and faster cooking. Always save some extra bean broth! It helps with mashing and adds a lot of flavor. Use black beans if you prefer a different flavor twist. These refried beans freeze beautifully—make extra and save some for later. Just let them cook before you freeze them. Add shredded cheese for that Tex-Mex refried beans style, or keep it classic and add queso fresco for a more authentic Mexican refried beans flavor. FAQ What’s the best way to cook pinto beans for refried beans? Soaking them overnight and simmering them with onion, garlic, and bay leaves gives the best flavor and texture. Don’t forget to salt them near the end! Can I use canned beans for refried beans? Yes, you can! But cooking them from scratch gives a richer flavor and creamier texture. Are refried beans gluten-free? Yes—this recipe is naturally gluten-free as long as your ingredients (like bacon or cheese) are certified gluten-free. How do I store and reheat refried beans? Store them in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat with a little water or broth on the stovetop or microwave. Can I make refried beans without bacon? Absolutely! Use oil instead and skip the bacon. This can be a meatless vegan recipe. Conclusion Now you know how to make delicious homemade refried beans with bacon! Whether you're prepping for taco night, meal prepping, or just craving an authentic side dish, this refried beans recipe is a flavorful, easy go-to. Looking for more authentic Tex-Mex recipes? Check out our blog for homemade rice, street tacos, guacamole, and more. They’re simple, delicious, and inspired by real family traditions.¡Buen provecho, amigos! 🛒 Grocery List for Refried Beans with Bacon Pantry Staples 4 cups cooked pinto beans (or 2 cups dried pinto beans, if cooking from scratch) 1/3 cup bean broth (or water) Salt Bay leaves Produce ½ white onion (for cooking beans) ¼ white onion (for refried beans) 6 garlic cloves Meat 4 strips of bacon Optional Toppings Queso fresco or Shredded Mexican cheese blend