Austin-Style Migas with Black Beans
Total Time
35 minutes
Prep Time
15 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(10)
Ingredients
3-4 servings
- 4 small corn tortillas
- 1 ½ teaspoons olive oil
- Salt
- 1 small red onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 poblano pepper or 1 additional bell pepper, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 (15 ounce) can of black beans, drained
- 3 tablespoons water
- Squeeze of lime juice or splash of sherry vinegar
- 8 eggs
- 3 tablespoons cream or milk of choice
- ¼ teaspoon salt
- Freshly ground black pepper
- 2 teaspoons olive oil
- ½ to ¾ cup grated Monterey Jack cheese or cheddar cheese
- Chopped cilantro
- Salsa and/or hot sauce of choice
- More tortillas, warmed (optional)
- Diced avocado (optional)
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Scramble 8 eggs with 3 tablespoons cream/milk, ¼ teaspoon salt and freshly ground black pepper.
Step 2
Slice 4 tortillas into short, thin strips. Toss with 1 ½ teaspoons olive oil and salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.
Step 3
In a saucepan, warm 2 teaspoons olive oil over medium heat. Add onion, bell pepper, jalapeño, garlic and salt. Cook until onions are translucent and peppers are tender, about 5 minutes. Reserve half.
Step 4
Add 1 teaspoon ground cumin to the pot, sauté for 30 seconds. Add black beans and 3 tablespoons water. Reduce heat, cover and simmer.
Step 5
In a skillet, warm 2 teaspoons olive oil over medium heat. Add reserved peppers, pour in egg mixture. Scramble until three-fourths set.
Step 6
Fold in crispy tortilla strips and cheese, cook until eggs are scrambled to liking. Remove from heat.
Step 7
Mash half the beans, add lime juice or vinegar. Season with salt and pepper.
Step 8
Divide migas and beans into bowls. Top with cilantro, serve with salsa, warmed tortillas, and avocado.
Step 9
Save recipe for the next time?
Chef's notes
Recipe inspired by the migas tacos at Veracruz All Natural and adapted from The Complete Vegetarian Cookbook and Serious Eats.
Make it gluten-free by using 100% corn, certified gluten-free tortillas.
For dairy-free, use unsweetened non-dairy milk and skip cheese, adding avocado for richness.
For tomato-free, use a tomato-free salsa or hot sauce.
