Migas come from Spain/Portugal and are a traditional "next day" meal using leftover bread. It's popular Tex-Mex cousin/twin contain leftover corn tortillas, cut up in strips, fried up and mixed in with the eggs, tomatoes and chilies.
Prep Time15 minutesminutes
Cook Time10 minutesminutes
Servings - 4servings
Ingredients
3-4Tbspoil for frying
4corn tortillas
1smallonionchopped
1smalljalapeno pepper seeded and chopped
15oz.can diced tomatoesdrained well
15oz.can black beansrinsed and drained
8eggswhisked
1Tbsptaco seasoning
8corn tortillas
Salt and pepper to taste
1/2cupshredded Monterey Jack cheesegarnish
15oz.can refried beansside dish
Instructions
In a small skillet, heat the oil. Add the corn tortillas, one at a time, to the oil and cook them on each side for about 2-3 minutes, or until turn darker brown and get crispy. Remove and stack on cutting board. Run the pizza cutter through them to cut into strips or chunks. Set aside.
In a large skillet, add the chopped onion, pepper, tomatoes and black beans. Saute together for 2-3 minutes, then add the eggs. Scramble with the veggies and beans. Once the eggs have cooked, toss in the fried tortilla strips. Spoon the mixture onto corn (or flour) tortillas. Quickly sprinkle with cheese, so it will melt from the heat of the eggs.
Warm the refried beans.
Serve Migas with Black Beans and Tomatoes with warm refried beans.