This healthy Migas Recipe with Seasoned Black Beans is a protein-packed and comforting breakfast with plenty of pizzazz! Made with fried tortilla strips, scrambled eggs, chilies, beans, and cheese, it’s a fiesta in a bowl.
I first had migas in Walla Walla, Washington when the restaurant described the dish as “three eggs scrambled with fried tortillas, onions, green chilies, sharp white cheddar, fresh pico de gallo and sour cream served with hash browns.” How could I turn that down?
It was so delicious and comforting that I knew I had to recreate the magic! My Migas Recipe with Seasoned Black Beans is loaded with irresistible flavors and toppings, like avocado, onion, and sour cream. There’s always room for more, so feel free to make your migas unique with some Cilantro Lime Crema, Guacamole, or Pico de Gallo on top!
This migas mexicanas is seasoned with jalapenos, garlic, cilantro, and cumin for a kick while the easy seasoned black beans add smokiness and zest to each bite. Make yours with homemade tortilla chips for extra crunch or keep it simple with store bought! You can’t go wrong with this easy migas recipe.
What are migas?
Migas (meaning “crumbs” in English) is a fun and flexible Mexican breakfast. It’s typically made by frying tortilla strips with scrambled eggs and cheese but it’s a very flexible meal that can fit many toppings or Mexican classics on the side (like refried or pinto beans). Just like nachos, top your migas breakfast with anything you like, from cotija cheese to fresh salsas to your favorite hot sauce.
My favorite part of this recipe is all the melty cheese running throughout those eggs and crispy tortillas.
I used my favorite Cabot Sharp Cheddar Cheese in this recipe. However, if you’d like to make your migas a bit more spicy, try swapping out the sharp cheddar for Cabot Pepperjack Cheese or Cabot Habanero Cheddar Cheese. The habanero is my personal favorite for snacking on! It’s got a good amount of heat to it if you love spicy things!
Migas vs. chilaquiles
Migas and chilaquiles have a lot in common. Both are made with fried tortilla chips and eggs, served for breakfast, and go great with Mexican or tex-mex toppings. However, they are far from the same!
Tortilla chips are fried in red or green sauce (like salsa verde) when making chilaquiles. They’re usually finished with playful toppings, like fried eggs, cotija cheese, cilantro, and Mexican crema.
Migas are made with corn tortilla strips and cooked in the same pan as scrambled eggs and chilies. Just like chilaquiles, migas are topped with cheese, salsa, crema, and diced veggies. There is no one way to cook or serve migas, so feel free to get creative!
How to make the best migas
Make the seasoned black beans by sauteing the onion, jalapeno, and garlic in a saucepan over medium-high heat. Next, add the beans, cumin, lime juice, and water. Simmer until you’re ready to serve the migas.
In a skillet over medium-high heat, fry the tortilla strips until they’re golden brown and crispy. Drain the fat from the pan before adding the jalapeno, garlic, and cumin. Fold the whisked eggs into the mixture and cook until they aren’t runny.
Take the pan off the heat and stir in the cheese and cilantro. Serve the migas with seasoned black beans and all of your favorite toppings, then enjoy!
Migas toppings:
You can top migas with all of your favorite ingredients – much like you would a taco. Use these ideas for inspiration:
- Seasoned black beans
- Avocado
- Bacon
- Cheese
- Pico de gallo
- Salsa
- Hot sauce
- Guacamole
- Sour cream
- Chorizo
- Cilantro
- Red onions
What to serve with migas:
- Mango Micheladas
- Hashbrowns
- Instant Pot Refried Beans
- Crispy Smashed Potatoes
- Waffles
- Pinto Beans
More tex-mex recipes:
- Instant Pot Red Beans and Rice
- Breakfast Tostadas
- Southwest Chicken Salad
- Birria de Borrego
- Corn Queso Dip
More breakfast recipes:
- Greek Yogurt Breakfast Bowls
- Strawberry Dutch Baby
- Quinoa Breakfast Cookies with Dark Chocolate & Sea Salt
- Greek Yogurt Crumb Cake
- Spinach Scrambled Eggs
- Migas with Seasoned Black Beans
If you loved this Migas recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Migas Recipe
with fresh eggs and jalapeno peppers, then they’re topped with melty cheese and
served alongside seasoned black beans.
Ingredients
- 3 Tablespoons vegetable oil
- 6 corn tortillas (cut into strips)
- 1 jalapeño (seeded and minced)
- 2 cloves garlic (minced)
- ½ teaspoon cumin
- 6 eggs (beaten)
- 1/2 cup Cabot sharp cheddar cheese (shredded )
- 1/2 cup chopped cilantro
- Salt (to taste)
Seasoned Black Beans:
- 1 Tablespoon vegetable oil
- 1/2 small red onion (diced)
- 1 jalapeño (seeded and minced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 15 ounce can black beans (drained and rinsed)
- Juice of half a lime
- Salt (to taste)
Toppings
- Red Onion
- Cotija Cheese
- Cilantro
- Avocado
- Salsa
- Sour Cream
Instructions
- Heat oil in a medium saucepan over medium-high heat. Add onion, jalapeno and garlic and sauté until softened, and the onions are translucent, about 5 minutes. Add cumin, black beans, lime juice and a splash of water. Season with salt, to taste. Reduce heat to low and simmer until ready to serve.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add tortilla strips and fry until very crispy, about 6-8 minutes. Drain most of the fat from the pan.
- Add jalapeno, garlic and cumin and cook for 1 minute. Add whisked eggs and fold them into the tortilla mixture. Cook for 3-4 minutes, until the eggs are no longer runny.
- Remove from heat and stir in cheese and cilantro. Season with salt to taste.
- Serve with seasoned black beans and desired toppings.
Equipment
Nutrition
I teamed up with Cabot to bring you this post. As always, all opinions are my own.
Check out the web story here.
This is such a comforting bowl! So filling too!
mm, I love it when you have a go-to dish you order at a restaurant every time. How great that you adapted it to cook at home! I’ve never made migas, but it sounds like all my favorite foods rolled into one. Yumm!
Mmm, migas always makes me think of my other favorite city, Austin. I love your version of my favorite Texas breakfast, and your photos are stunning!
Bacon and Eggs is one of my fave breakfast spots in Walla Wall too! Headed there in a few days, in fact, and might have to try their migas. But I LOVE that with your recipe, I can recreate that migas magic at home too. Yum!
I would never have thought that I would find such an interesting recipe among those that take less than 30 minutes to cook! The recipe is very original and I would attribute this dish to healthy wholesome food, which is also important. It looks very appetizing and I like that this dish can be served in three ways. You are very inventive and creative! Thank you for your work and your blog, I really like it!