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Migas with Black beans

Prep Time 20 mins
Cook Time 20 mins
Course Breakfast
Cuisine tex mex
Servings 2 Servings


  • 3 Large Eggs
  • 2 tbsp Oil, divided use
  • 4 Corn Tortillas
  • 1 Small Onion, chopped
  • 1 Small Green Pepper, chopped
  • 1 Small Red Pepper, chopped
  • 1 Small Jalapeno, finely chopped
  • 1 Medium Tomato, chopped
  • 1 cup Cooked Black beans, ½ of a 15oz. can, rinsed and drained
  • ½ tsp Ground Cumin
  • ½ tsp Chili powder
  • 3 tbsp Grated Cheddar or Monterey Jack cheese (optional)
  • 2~3 tbsp Cilantro, finely chopped
  • To taste Salt & Pepper


  • In a small bowl, whisk eggs with salt and pepper and set aside.
  • Heat 1 tbsp 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.
  • Heat remaining 1 tbsp oil in a saute pan, add onions, peppers and jalapeno. Cook till the veggies start to get tender, about 7~9 minutes.
  • Next add tomatoes, black beans, cumin, chili powder, salt and pepper. Mix well and cook for 2~3 minutes.
  • Add the chopped tortillas and mix well.
  • 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.
  • While the migas is still hot, stir in the grated cheese (if using) and chopped cilantro. Serve hot!