Fridge Foraging: Breakfast Tacos with Bacon and Pickled Corn

Breakfast for dinner is always a good idea! This week on fridge foraging you all chose the breakfast tacos and it was a great decision. Tacos topped with black beans, bacon, pickled corn and most importantly a fried egg. One of my secret weapons in the kitchen is to always have a carton of eggs around. If you have an egg, you can fry it, poach it, hard boil it and even grate it. So if you have an egg are halfway to a healthy and delicious home cooked meal. 

Breakfast Tacos with Bacon and Pickled Corn

• 1 cup white wine vinegar
• 1 Tbs. salt
• 1 Tbs. sugar
• 1 ear corn, kernels removed 
• 1/4 cup olive oil 
• 2 red onions, thinly sliced
• 2 cloves garlic, minced 
• 1 can black beans
• Black pepper to taste 
• 4 pieces of bacon 
• 8 tortillas 
• Garnish with crumbled goat cheese, avocado, and basil 

Preheat oven to 425°F. 

In a small pot bring the white wine vinegar, salt, sugar, and 1 cup of water to a boil. Add the corn and half of the red onion mixture to the liquid and stir well. Let the mixture cool at room temperature. 

In a medium saute pan, warm the olive oil over medium heat. Add the remaining onions, reduce the heat to low and caramelize the onions for about 20 to 30 minutes or until golden and soft. Add the garlic and cook for another 30 seconds. Fold in the beans and set aside but keep warm. 

Cook the bacon in the preheated oven for 15 to 20 minutes or until golden and crispy. 

In the same saute pan used for the onions, add the remaining olive oil and fry the eggs. 

Assemble the tacos by warming up a tortilla. Top with a scoop of the black bean mixture followed by a piece of bacon, the fried egg, and a sprinkle of the pickled corn mixture. Garnish with goat cheese, avocado, and basil. Repeat with remaining tortillas. 

Make 8 tacos or serves about 4 people