Serves:
4 servings
Cooking Time:
25 minutes
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
- 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.
- Slice 4 tortillas into short, thin strips.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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
- 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.
- Slice 4 tortillas into short, thin strips.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
