Austin Style Migas with Black Beans

Austin Style Migas with Black Beans

Serves: 4 servings
Cooking Time: 25 minutes
Austin Style Migas with Black Beans
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Ingredients

  • Crispy tortilla strips
  • 2 tablespoon olive oil
  • 4 small corn tortillas
  • 1 ½ teaspoons olive oil
  • Salt
  • Spicy black beans
  • 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
  • 1 onion chopped
  • 1 green pepper chopped
  • 8 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
  • Garnishes
  • Chopped cilantro
  • Spring onion
  1. Scramble 8 eggs with 3 tablespoons milk, ¼ teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.
  2. Slice 4 tortillas into short, thin strips. 
  3. In a skillet add oil, once hot add the tortillas strips and cook for 10 minutes until they are crispy. Remove from the pan and reserve.
  4. In the same skillet cook the pepper-and-onion mixture. Add the chopped onion, bell pepper, jalapeño, garlic and a dash of salt. Cook, stirring often, until the onions are turning translucent and the peppers are tender, about 5 minutes. Transfer 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 until you’re ready to serve. 
  6. In a non-stick skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan so it’s evenly coated with oil. Add the eggs. 
  7. Scramble the eggs by pushing the mixture around and ’round and ’round until they’re about three-fourths set. Fold in the crispy tortilla strips and cheese and continue cooking until the eggs are scrambled to your liking. 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 or splash of vinegar. Season to taste with salt and pepper.  9. Divide migas and black beans into individual serving bowls.10. Top with a sprinkle of chopped cilantro and spring onions.

Instructions

Print This Recipe
  • Crispy tortilla strips
  • 2 tablespoon olive oil
  • 4 small corn tortillas
  • 1 ½ teaspoons olive oil
  • Salt
  • Spicy black beans
  • 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
  • 1 onion chopped
  • 1 green pepper chopped
  • 8 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
  • Garnishes
  • Chopped cilantro
  • Spring onion
  1. Scramble 8 eggs with 3 tablespoons milk, ¼ teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.
  2. Slice 4 tortillas into short, thin strips. 
  3. In a skillet add oil, once hot add the tortillas strips and cook for 10 minutes until they are crispy. Remove from the pan and reserve.
  4. In the same skillet cook the pepper-and-onion mixture. Add the chopped onion, bell pepper, jalapeño, garlic and a dash of salt. Cook, stirring often, until the onions are turning translucent and the peppers are tender, about 5 minutes. Transfer 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 until you’re ready to serve. 
  6. In a non-stick skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan so it’s evenly coated with oil. Add the eggs. 
  7. Scramble the eggs by pushing the mixture around and ’round and ’round until they’re about three-fourths set. Fold in the crispy tortilla strips and cheese and continue cooking until the eggs are scrambled to your liking. 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 or splash of vinegar. Season to taste with salt and pepper.  9. Divide migas and black beans into individual serving bowls.10. Top with a sprinkle of chopped cilantro and spring onions.