Migas With Tortillas And Beans Recipes

MIGAS WITH TORTILLAS AND BEANS

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.

MIGAS RECIPE: MEXICAN SCRAMBLED EGGS WITH CRISPY TORTILLAS

Steps:

• Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
• Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
• Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
• Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
• Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
• Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!

MIGAS WITH BLACK BEANS

Steps:

• Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper while you're at it. Scramble 8 eggs with 3 tablespoons cream/milk, 1/4 teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.
• Slice 4 tortillas into short, thin strips (see photos). Transfer the strips to your prepared baking sheet, then toss with 1 1/2 teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.
• Meanwhile, cook the pepper-and-onion mixture. In a medium saucepan over medium heat, warm 2 teaspoons olive oil. 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 half of 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.
• Once you have your crispy tortilla strips and reserved pepper mixture ready, you can scramble the eggs. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan so it's evenly coated with oil. Add the peppers from your bowl to the skillet, then whisk your egg mixture one last time and pour it into the skillet.
• 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.
• Divide migas and black beans into individual serving bowls/plates. Top with a sprinkle of chopped cilantro. Serve with salsa, warmed tortillas (optional) and diced avocado (optional) on the side.

LOVELY TORTILLA MIGAS RECIPE

Steps:

• Whisk 3 eggs and the milk in a bowl set aside
• Heat 2 tbsp of olive oil and pan fry the tortilla wedges. When golden brown take out of the pan and set aside
• Heat 1 tbsp of olive oil and saute the bell peppers, onion, cherry tomatoes and mushrooms until soft
• Now add the pan fried tortilla wedges and stir through the vegetables
• Lower the heat to medium before adding the egg mixture
• Add the sun dried tomatoes
• Simmer for 10 minutes
• Optional add some Mozzarella cheese and parsley
• Ready to serve

MIGAS

Steps:

• In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
• Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

MIGAS

Steps:

• In a skillet, brown bacon, remove from pan and cut into small bits; set aside.
• Fry tortilla strips in bacon fat (or corn oil) until slightly crisp (about 30 seconds). Add remaining ingredients and bacon all at once.
• Scramble until eggs are firm.
• Serve hot with flour tortillas and refried beans.

MIGAS WITH BLACK BEANS & TOMATOES

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.

AMAYA'S MIGAS

Steps:

• Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts.