I added black beans right into the Migas and skipped the refried beans. This is a high protein dish that is sure to keep you fueled till your next meal or snack. It is also a very versatile recipe, the veggies can be added as per your taste and preference. Also I think eggs can be easily substituted with scrambled tofu or paneer to make an egg-free dish.
Red Pepper - 1 small, chopped
Onion - 1 small, chopped
Jalapeno - 1 small, finely chopped
Tomato - 1 medium, chopped
Eggs - 3 large
Black beans - 1cup cooked (½ of a 15oz. can, rinsed and drained) Corn Tortillas - 2~3
Ground Cumin - 1tsp
Chili powder - ½tsp
Grated Cheddar or Monterey Jack cheese - 3tbsp (optional)
Cilantro - 2~3tbsp, finely chopped
Salt & Pepper - to taste
Method:
- In a small bowl, whisk eggs with salt and pepper and set aside.
- Heat 2tbsp oil in a small saute pan, fry each corn tortilla until crispy. Remove to a paper towel lined plate and cool slightly. Then chop into squares and keep ready.
- Heat 2tbsp oil in a saute pan, add onions, peppers and jalapeno. Cook till the veggies start to get tender, about 7~9 minutes.
- Next add tomatoes, black beans, cumin, chili powder, salt and pepper. Mix well and cook for 2~3 minutes.
- Add the chopped tortillas and mix well.
- Stir in the eggs and cook till they reach the desired consistency. My husband prefers well cooked eggs, so I let it go all the way and remove my portion about 2 minutes short.
- While the migas is still hot, stir in the grated cheese (if using) and chopped cilantro. Serve hot!!