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Blogging Marathon# 49: Week 1/ Day 3

Theme: Brunch Recipes

Dish: Migas with Black beans

Eggs form a very important part in breakfast and brunch menus, for egg eaters that is. So when I’m planning a brunch for my egg eating friends, I usually make a frittata (a big fat baked omelette with lots of veggies) or a quiche (egg based pie). One of my Turkish friend recently introduced me to Menemen (Turkish scrambled eggs with veggies) and that tasted awesome.

While looking for some egg based dishes for this week’s Brunch theme, I found this Migas recipe on Pioneer Woman site. This Migas is different from the traditional Spanish & Portuguese migas. In this Tex-Mex version eggs are scrambled along with corn tortillas, veggies and cheese. It is typically served with refried beans and corn or flour tortillas are used to fold all the ingredients into tacos.

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.

Print Recipe
Migas with Black beans Yum
Migas with Black beans
Course breakfast
Cuisine tex mex
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 Pepper Green - small, chopped
  • 1 Red Pepper - small, chopped
  • 1 Onion - small, chopped
  • 1 Jalapeno - small, finely chopped
  • 1 Tomato - medium, chopped
  • 3 Eggs - large
  • 1 cup Black beans - cooked (½ of a 15oz. can, rinsed and drained)
  • 2 ~ 3 Corn Tortillas
  • 1 tsp Cumin Ground
  • ½ tsp Chili powder
  • 3 tbsps Cheddar Monterey Jack cheese Grated or - (optional)
  • 2 ~ 3 tbsps Cilantro - finely chopped
  • to taste Salt Pepper &
Course breakfast
Cuisine tex mex
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 Pepper Green - small, chopped
  • 1 Red Pepper - small, chopped
  • 1 Onion - small, chopped
  • 1 Jalapeno - small, finely chopped
  • 1 Tomato - medium, chopped
  • 3 Eggs - large
  • 1 cup Black beans - cooked (½ of a 15oz. can, rinsed and drained)
  • 2 ~ 3 Corn Tortillas
  • 1 tsp Cumin Ground
  • ½ tsp Chili powder
  • 3 tbsps Cheddar Monterey Jack cheese Grated or - (optional)
  • 2 ~ 3 tbsps Cilantro - finely chopped
  • to taste Salt Pepper &
Migas with Black beans
Instructions
  1. In a small bowl, whisk eggs with salt and pepper and set aside.
  2. 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.
  3. Heat 2tbsp oil in a saute pan, add onions, peppers and jalapeno. Cook till the veggies start to get tender, about 7~9 minutes.
  4. Next add tomatoes, black beans, cumin, chili powder, salt and pepper. Mix well and cook for 2~3 minutes.
  5. Add the chopped tortillas and mix well.
  6. 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.
  7. While the migas is still hot, stir in the grated cheese (if using) and chopped cilantro. Serve hot!!
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 49

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10 thoughts on “Migas with Black beans”

  1. A very filling meal with lentils, tortillas and eggs!! Must be a different one from the usual omelette and scrambled eggs!!!

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