Migas with Black Beans and Tortillas

A quick and hearty skillet breakfast-for-dinner with scrambled eggs, crispy tortilla strips, black beans, and diced tomatoes, bursting with Latin flavors.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Easy
• Cost: $1.66/serving

Dietary

• Nut-Free
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• quick
• spicy
• comfort food
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 6 corn tortillas (large, cut into 1/2-inch strips)
• 1 yellow onion (medium, diced)
• 1 red bell pepper (diced)
• 2 clove garlic (minced)
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 8 large eggs (lightly beaten)
• 1 can canned black beans (rinsed and drained)
• 1 can canned diced tomatoes with green chilies (drained)
• 0.5 cup shredded Monterey Jack cheese
• 0.25 cup fresh cilantro (chopped, for garnish)
• 0.5 cup salsa

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat. Add tortilla strips and cook, stirring occasionally, until crispy and lightly browned, about 3-5 minutes. Remove from skillet and set aside.
2. Add yellow onion and red bell pepper to the same skillet. Sauté until softened, about 3-4 minutes. Stir in garlic, ground cumin, and chili powder; cook for 1 minute until fragrant.
3. Pour in lightly beaten large eggs and scramble until just set. Add rinsed and drained canned black beans and drained canned diced tomatoes with green chilies, stirring to combine.
4. Return the crispy tortilla strips to the skillet, stirring gently to mix. Stir in shredded Monterey Jack cheese until melted.
5. Serve hot, garnished with chopped fresh cilantro and additional salsa, if desired.

Nutrition (per serving)

• Calories: 316
• Protein: 18.3 g
• Carbohydrates: 33.2 g
• Fat: 11.4 g
• Fiber: 5.1 g
• Sodium: 550 mg
• Saturated Fat: 3.9 g
• Sugar: 4.5 g
• Cholesterol: 265 mg