Breakfast, Recipes

Migas: A Tex-Mex Breakfast

I first had migas—a Tex-Mex breakfast dish—when Ladybird Diner first opened. After a fire next door forced them to close for several months, they have finally reopened with a revised menu. Don’t get me wrong—I am very excited about all the donuts they have. But I was supremely disappointed that migas are no longer on the menu (though I did enjoy my egg salad sandwich immensely).

So, since I wasn’t able to get them on Saturday, I decided to make my own on Sunday. Luckily, I found a recipe at Cookie + Kate, one of my favorite vegetarian blogs.

eggs and beans

It’s a fairly straightforward dish, with black beans, veggies, and scrambled eggs. While this version was good, I really missed the enchilada sauce that the Ladybird Diner version had, and want to try and make it that way in the future.

migas eggs and beans

I altered the Cookie + Kate recipe slightly. Since scrambled eggs are not good as leftovers, I only made half the amount, since then it only makes two servings. I left the peppers, onions, and black beans the same, because they’ll reheat nicely and will make little tacos for lunch.

migas with corn tortillas and avocado

Migas with Black Beans

inspired by this recipe

Ingredients

Crispy tortilla strips
  • 4 small corn tortillas
  • 1½ teaspoons olive oil
  • Salt
Spicy black beans (half of these peppers go into the eggs)
  • 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
Scrambled eggs
  • 4 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
Toppings
  • Chopped cilantro
  • Salsa
  • More tortillas, warmed
  • guacamole

Instructions

  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Scramble 8 eggs with 3 tablespoons cream/milk, ¼ teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.
  3. Slice 4 tortillas into short, thin strips. Transfer the strips to your prepared baking sheet, then toss with 1½ teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.
  4. In a medium saucepan over medium heat, warm 2 teaspoons olive oil. Add the chopped onion, bell pepper, jalapeño, garlic and  salt. Stir while cooking until the onions are translucent and the peppers are soft, about 5 minutes. Transfer half of the mixture to a bowl for later and return the pot to heat.
  5. To the pot, add 1 teaspoon ground cumin and sauté until fragrant, stirring constantly, about 30 seconds. Add the drained black beans and 3 tablespoons water. Stir to combine. Reduce heat to low, cover and simmer to keep warm.
  6. Once you have your crispy tortilla strips and reserved pepper mixture ready, you can scramble the eggs. In a skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan to coat with oil. Add the peppers from your bowl to the skillet, then whisk your egg mixture one last time and pour it into the skillet.
  7. Scramble the eggs by pushing the mixture around until they’re about three-fourths set. Fold in the crispy tortilla strips and cheese and continue cooking until the eggs are scrambled. Remove from heat.
  8. Remove the beans from heat. Use a fork to mash up about half the beans, then stir in a squeeze of lime.Add salt and pepper to taste.
  9. To serve, plate and add of chopped cilantro, salsa, warmed tortillas, sour cream, and guacamole.
Migas: A Tex-Mex Breakfast
 
Prep time
Cook time
Total time
 
A Tex-Mex vegetarian breakfast.
Author:
Recipe type: Breakfast
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • Crispy tortilla strips
  • 4 small corn tortillas
  • 1½ teaspoons olive oil
  • Salt
  • Spicy black beans (half of these peppers go into the eggs)
  • 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
  • Scrambled eggs
  • 4 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
  • Toppings
  • Chopped cilantro
  • Salsa
  • More tortillas, warmed
  • guacamole
Instructions
  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Scramble 8 eggs with 3 tablespoons cream/milk, ¼ teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.
  3. Slice 4 tortillas into short, thin strips. Transfer the strips to your prepared baking sheet, then toss with 1½ teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.
  4. In a medium saucepan over medium heat, warm 2 teaspoons olive oil. Add the chopped onion, bell pepper, jalapeño, garlic and salt. Stir while cooking until the onions are translucent and the peppers are soft, about 5 minutes. Transfer half of the mixture to a bowl for later and return the pot to heat.
  5. To the pot, add 1 teaspoon ground cumin and sauté until fragrant, stirring constantly, about 30 seconds. Add the drained black beans and 3 tablespoons water. Stir to combine. Reduce heat to low, cover and simmer to keep warm.
  6. Once you have your crispy tortilla strips and reserved pepper mixture ready, you can scramble the eggs. In a skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan to coat with oil. Add the peppers from your bowl to the skillet, then whisk your egg mixture one last time and pour it into the skillet.
  7. Scramble the eggs by pushing the mixture around until they're about three-fourths set. Fold in the crispy tortilla strips and cheese and continue cooking until the eggs are scrambled. Remove from heat.
  8. Remove the beans from heat. Use a fork to mash up about half the beans, then stir in a squeeze of lime.Add salt and pepper to taste.
  9. To serve, plate and add of chopped cilantro, salsa, warmed tortillas, sour cream, and guacamole.

 

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