Heat olive oil in a skillet over medium heat. Add onions and pinto beans and cook until onions are translucent. While you are cooking the beans, occasionally smoosh the beans with a spatula.

Once the onions are translucent add the garlic, garlic powder, onion powder, chili powder, and ground cumin to the pan along with salt, pepper, and ¼ cup of water. Stir to incorporate all of the ingredients. Add additional water as needed.

This is now where personal preference comes into play. If you like your beans lumpy, simply mash lightly with a spatula. If you like them semi-smooth use an immersion blender to lightly break up the beans. And if you like them entirely smooth crank them in a blender until done.

Once they are at your desired consistency add cilantro and additional salt and pepper to taste.

Fry bacon and then chop into bite sized bits. Alternatively you can chop up the raw bacon and fry into bits.

Scramble your eggs. My husband likes to crack the eggs into a warm pan and scramble them as they cook. I grew up scrambling them in a bowl and then pouring into the pan. Both methods work well but one involves more dishes.

Try my guacamole recipe to make guac for your tacos!

To assemble the taco begin with a warm tortilla. Spread refried beans on the bottom. Top the beans with bacon then guacamole. Scoop some scrambled eggs on top of the guac and sprinkle with cilantro and green onion. Salt and Pepper to taste!

Feel free to put your taco ingredients in any order you like.