Bean and bacon breakfast tacos

Halve the bacon slices, then cut crosswise into chunky square pieces.

Cook in a medium high pan with no oil under a lid, which raises the temperature and renders the fat faster, 3 to 5 minutes.

Uncover, stir and crisp 2 to 3 minutes more, 8 to 9 minutes in total, until deep reddish brown; drain on a paper towel.

Microwave the beans in a bowl under a damp paper towel for 2 minutes.

Stir in the lime juice, cumin, garlic powder, onion powder, chili flakes, salt and black pepper; loosen with about half a cup of water until creamy and taste.

Warm a tortilla and fry an egg as for the first taco, 3 to 4 minutes, until crisp-edged with a runny yolk.

Build: tortilla, a smear of beans, a quarter of the bacon, the egg, chili crisp, queso fresco, cilantro and pickled red onions.