Migas

INGREDIENTS

  • 3 Tablespoons vegetable oil
  • 6 corn tortillas, cut into strips
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • 6 Heritage Breed Eggs beaten
  • 1/2 cup shredded cheese
  • 1/2 cup chopped cilantro
  • Salt, to taste
  • Toppings: Seasoned Black Beans, Red Onion, Cotija Cheese, Avocado, Salsa, Sour Cream

 

Seasoned Black Beans:

  • 1 Tablespoon vegetable oil
  • 1/2 small red onion, diced
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can of black beans, drained and rinsed
  • Juice of half a lime
  • Salt, to taste

DIRECTIONS

Seasoned Black Beans:

  • Heat oil in a medium saucepan over medium-high heat. Add onion, jalapeno and garlic and sauté until softened, and the onions are translucent, about 5 minutes. Add cumin, black beans, lime juice and a splash of water. Season with salt, to taste. Reduce heat to low and simmer until ready to serve.

 

  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add tortilla strips and fry until very crispy, about 6-8 minutes. Drain most of the fat from the pan.
  • Add jalapeno, garlic and cumin and cook for 1 minute. Add whisked eggs and fold them into the tortilla mixture. Cook for 3-4 minutes, until the eggs are no longer runny.
  • Remove from heat and stir in cheese and cilantro. Season with salt to taste. Serve with seasoned black beans and desired toppings.