The Best Migas

Migas in grey bowl topped with sour cream and pico.

Course: Breakfast

Cuisine: Mexican

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 358kcal

Author: Platings and Pairings

Migas are the ultimate breakfast comfort food! Crispy tortilla chips are scrambled
with fresh eggs and jalapeno peppers, then they’re topped with melty cheese and
served alongside seasoned black beans.

Print Recipe

Equipment

Skillet
Saucepan

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 sharp cheddar cheese shredded
1/2 cup cilantro chopped
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

Instructions

Heat 1 Tablespoon vegetable oil in a medium saucepan over medium-high heat. Add 1/2 small red onion, 1 jalapeño and 2 cloves garlic and sauté until softened, and the onions are translucent, about 5 minutes. Add 1 teaspoon ground cumin, 1 15 ounce can black beans, Juice of half a lime and a splash of water. Season with salt, to taste. Reduce heat to low and simmer until ready to serve.
Meanwhile, heat 3 Tablespoons vegetable oil in a large skillet over medium-high heat. Add 6 corn tortillas and fry until very crispy, about 6-8 minutes. Drain most of the fat from the pan.
Add 1 jalapeño, 2 cloves garlic and ½ teaspoon cumin and cook for 1 minute. Add whisked 6 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 1/2 cup sharp cheddar cheese and 1/2 cup cilantro. Season with salt to taste.
Serve with seasoned black beans and desired toppings.

Nutrition