Migas With Black Beans & Tomatoes
photo by ElizabethKnicely
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
8 tacos
- Serves:
- 4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.