Austin-Style Migas
Ingredients
Crispy Tortilla Strips
-
4
small
corn tortillas
-
1 ½
teaspoons
olive oil
-
to taste
none
salt
Spicy Black Beans
-
1
small
red onion, chopped
-
1
none
red bell pepper, seeded and chopped
-
1
none
poblano pepper or 1 additional bell pepper, seeded and chopped
-
1
none
jalapeño pepper, seeded and chopped
-
4
cloves
garlic, pressed or minced
-
2
teaspoons
olive oil
-
1
teaspoon
ground cumin
-
1
15 ounce can
black beans, drained
-
3
tablespoons
water
-
to taste
none
lime juice or sherry vinegar
Scrambled Eggs
-
8
none
eggs
-
3
tablespoons
cream or milk of choice
-
¼
teaspoon
salt
-
to taste
none
freshly ground black pepper
-
2
teaspoons
olive oil
-
½ to ¾
cup
grated Monterey Jack cheese or cheddar cheese
Garnishes
-
to taste
none
chopped cilantro
-
to taste
none
salsa and/or hot sauce
-
to taste
none
diced avocado (optional)
-
to taste
none
more tortillas, warmed (optional)
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Whisk together the eggs, cream/milk, salt, and pepper, then set aside.
- Cut the tortillas into strips, toss with olive oil and salt, and bake until crispy, about 8 to 10 minutes.
- In a saucepan, heat olive oil and sauté onion, bell peppers, jalapeño, garlic, and salt until tender.
- Reserve half of the pepper mixture, then add cumin to the remaining mixture and stir in black beans and water, simmering until ready to serve.
- In a skillet, heat olive oil, add the reserved pepper mixture, then pour in the egg mixture and scramble until nearly set.
- Fold in the crispy tortilla strips and cheese, cooking until eggs are done to your liking.
- Mash half the beans and stir in lime juice or vinegar, seasoning to taste.
- Serve migas with black beans, garnished with cilantro, salsa, and optional avocado and tortillas.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
350
Total fat
18g
Total carbohydrates
30g
Total protein
20g
Sodium
600mg
Cholesterol
300mg
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