Migas With Black Beans Recipes

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MIGAS WITH TORTILLAS AND BEANS



Migas With Tortillas and Beans image

This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, "the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind." Follow her advice, or don't. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.

Provided by Karen Olsson

Categories     breakfast, brunch, main course

Time 10m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1/4 cup diced yellow onion
1/4 cup diced ripe tomato
1 jalapeño pepper, seeded and minced
4 large eggs, beaten
10 corn tortilla chips, broken
1/2 cup finely grated sharp cheddar cheese
2 large warm flour or corn tortillas
3/4 cup warm refried beans
1/2 cup salsa fresca or pico de gallo

Steps:

  • In a large skillet, melt the butter over medium heat until frothy. Add the onion, tomato and jalapeño and sauté until softened. Add the eggs and chips and scramble until curdy but still moist. Sprinkle the cheese over the top, cover the skillet until the cheese melts and remove from the heat.
  • Place a tortilla on each of 2 plates. Spread with refried beans and top with migas. Garnish with salsa and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 1007 milligrams, Sugar 7 grams, TransFat 1 gram

MIGAS WITH BLACK BEANS & TOMATOES



Migas With Black Beans & Tomatoes image

Not long ago, I had lunch with some friends in Austin at Torchey's Tacos. (If you're in Austin, Houston or Dallas, you might give these guys a try. And I might start a petition that they get a truck set up in other areas asap.) Ever since, all I can think about making for breakfast is breakfast tacos. And lunch tacos. And dinner tacos. I think I might need an intervention. Migas are a kind of taco that I've never shared before, and given my recent tacos obsession, the time has come for Migas. So, what in the world is a Migas? (Please forgive the singular-plural thing that happened there. Just work with me here.) Migas come from Spain/Portugal and are a traditional "next day" meal using leftover bread. It's popular Tex-Mex cousin/twin contain leftover corn tortillas, cut up into strips, fried up and mixed in with the eggs, tomatoes and chilies. Then wrapped in another tortilla and served alongside refried beans. When I make Migas, I use corn tortillas for the "shell"...because I just have a brain block on the concept of wrapping a flour tortilla around a delicious egg mixture that contains crunchy corn tortillas. Flour with corn...just can't do it. Corn with corn...perfection. I also leave out the hot peppers, because I know the kids would take 1 bite, drop their tongue out of their mouth panting that it was too spicy. But I'm going to include a jalapeno pepper (or hot pepper of your choice) in the recipe. Because they really should be included. Add it or don't...depending on your tongue's liking to spicy food. (For Texans -- Hatch chilies will be in stores all over south Texas soon...would be amazing cooked into you next Migas meal.) A few other ideas that could replace the black beans too: 2 cups cooked chorizo sausage, 2 cups cooked and crumbled breakfast sausage (about 1/2 lb.) or crumbled bacon. Now that we've got the what and the how I like it's out of the way, let's go to the recipe...

Provided by ElizabethKnicely

Categories     Breakfast

Time 25m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 13

3 -4 tablespoons oil (for frying)
4 corn tortillas
1 small onion, chopped
1 small jalapeno pepper, seeded and chopped
1 (15 ounce) can diced tomatoes, drained well
1 (15 ounce) can black beans, rinsed and drained
8 eggs, whisked
1 tablespoon taco seasoning
8 corn tortillas or 8 flour tortillas
salt, to taste
pepper, to taste
shredded monterey jack cheese, garnish
1 (15 ounce) can refried beans

Steps:

  • In a small skillet, heat the oil. Add the corn tortillas, one at a time, to the oil and cook them on each side for about 2-3 minutes, or until they turn darker brown and get crispy. Remove and stack on cutting board. Run a pizza cutter through them to cut into strips of chunks. Set aside.
  • In a large skillet, add the chopped onion, pepper, tomatoes and black beans. Saute together for 2-3 minutes, then add the eggs. Scrambled with the veggies and beans. Once the eggs have cooked, toss in the fried tortilla strips. Spoon the mixture onto corn (or flour) tortillas. Quickly sprinkle with cheese, so it will melt from the heat of the eggs.
  • Warm the refried beans.
  • Serve Migas with Black Beans and Tomatoes with warm refried beans.

Nutrition Facts : Calories 616.6, Fat 23.7, SaturatedFat 5.3, Cholesterol 372, Sodium 712.1, Carbohydrate 73.7, Fiber 18.4, Sugar 5.3, Protein 30.4

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