Jeanettes Breakfast Migas With Black Refried Beans Food

EASY BREAKFAST MIGAS

Steps:

• Heat the oil in a large skillet over medium high heat. Add the onions and jalapeños and sauté for 2-3 minutes or until they begin to sweat and the onions turn translucent.
• Lower the heat to low and slowly pour in the eggs, pushing the eggs around the pan every 5-7 seconds until they're half set. Add the tortilla chips and continue to stir until the chips mingle with the eggs and star to set. Top with cheese. Put a lid on it and allow the cheese to melt for 1-2 minutes. Top with cilantro and season with a pinch of salt and pepper.
• Serve the migas inside tortillas with black beans, salsa, additional cheese, sliced avocados, and anything else you like!

MEXICAN BREAKFAST MIGAS

Steps:

• In a large skillet, heat ¼ cup olive oil.
• Add corn tortillas and fry until golden. 4 minutes.
• Remove from pan and place on a paper towel to drain.
• Salt the tortillas.
• Add remaining 2 tablespoons of oil to the pan.
• Add tomato, onion, and garlic.
• Cook for 2 minutes or until onion is translucent.
• Meanwhile, in a large bowl, add eggs, cumin, oregano, salt and pepper.
• Whisk well.
• Add eggs to the pan.
• Immediately add fried tortillas.
• Gently fold the tortillas with the eggs.
• Cook for 3-4 minutes or until eggs are completely cooked.
• Top with cilantro and green onions.
• Enjoy!

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.

JEANETTE'S BREAKFAST MIGAS WITH BLACK REFRIED BEANS

Steps:

• For the beans, heat olive oil in a medium saucepot over medium-high heat
• Once hot, add in onion, cumin, salt and pepper and cook until softened, about 2-3 minutes
• Add in chicken stock and black beans and cook until flavors are combined, about 5-7 minutes
• Remove from heat and mash the black bean mixture with a potato masher
• Cover to keep warm
• In a large skillet, heat olive oil over medium-high heat
• Once hot, add in onion, pepper, jalapeño, oregano and season with salt and pepper
• Cook for 4-5 minutes or until veggies are softened and beginning to brown
• Stir in the tortilla chips and diced tomatoes, and cook about 5-6 minutes to soften
• Reduce heat to medium
• In a bowl, whisk eggs
• Stir in milk, cheese, cilantro, salt and pepper
• Pour eggs into the skillet and, using a rubber spatula, continuously stir the skillet so that the eggs soft-scramble
• Cook for about 5-6 minutes or until the eggs are cooked
• Serve with warm tortillas, sliced avocado, a lime wedge and refried beans on the side

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.