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+ servings

Migas with Black Beans & Tomatoes

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 minutes
Cook Time10 minutes
Servings - 4 servings

Ingredients 

  • 3-4 Tbsp oil for frying
  • 4 corn tortillas
  • 1 small onion chopped
  • 1 small jalapeno pepper seeded and chopped
  • 15 oz. can diced tomatoes drained well
  • 15 oz. can black beans rinsed and drained
  • 8 eggs whisked
  • 1 Tbsp taco seasoning
  • 8 corn tortillas
  • Salt and pepper to taste
  • 1/2 cup shredded Monterey Jack cheese garnish
  • 15 oz. can refried beans side 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.