Austin-Style Migas with Black Beans

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.

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.

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.

Add 1 teaspoon ground cumin to the pot, sauté for 30 seconds. Add black beans and 3 tablespoons water. Reduce heat, cover and simmer.

In a skillet, warm 2 teaspoons olive oil over medium heat. Add reserved peppers, pour in egg mixture. Scramble until three-fourths set.

Fold in crispy tortilla strips and cheese, cook until eggs are scrambled to liking. Remove from heat.

Mash half the beans, add lime juice or vinegar. Season with salt and pepper.

Divide migas and beans into bowls. Top with cilantro, serve with salsa, warmed tortillas, and avocado.