Migas with Refried Black Beans and Guac

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Migas with Refried Black Beans and Guac
Prep Time
15 min
Cook Time
25 min
Yield
6 servings
Recipe by: Working Mother

Ingredients

For the Migas:

  • 3 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 jalapeño, finely chopped
  • 1 tablespoon oregano
  • Salt and pepper, to taste
  • 4 cups tortilla chips, slightly crushed
  • 1 14.5-ounce can diced tomatoes, drained
  • 12 Eggland’s Best large eggs
  • 1/2 cup milk
  • 1 cup Mexican blend shredded cheese
  • 1/4 cup cilantro, stemmed and chopped

 

For Black Refried Beans:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • Salt and pepper, to taste
  • 1 tablespoon cumin
  • ½ cup chicken stock or water
  • 2 14.5-ounce cans black beans, drained and rinsed

For Guacamole:

  • 1 small red onion, finely chopped
  • 1 teaspoon salt
  • 1 lime, juiced
  • 2 avocados, halved and pitted
  • 2 tomatoes on the vine, finely chopped
  • 2 tablespoons fresh cilantro, picked and finely chopped
  • Black pepper, to taste

To Serve:

  • 10-12 corn or flour tortillas, warmed
  • 2 limes, cut into wedges

Nutrition

Serving Size
2 Migas
Calories
668
Fat
25 g
  Saturated Fat
7 g
Cholesterol
352 g
Sodium
729 g
Carbohydrates
73 g
Dietary Fiber
13 g
Protein
33 g
Preparation

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 so that the eggs soft-scramble.

Cook for about 5-6 minutes or until the eggs are cooked.

For the beans –

Heat olive oil in a medium saucepan 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 or water 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.

For the guacamole-

Add red onion, salt and lime juice to a medium mixing bowl. Let the onion macerate in the lime juice and salt while you prep the remainder of the ingredients.

Add avocado to the bowl and mash with a potato masher or a fork.

Fold in chopped tomatoes, cilantro, and black pepper. Taste to check your seasonings and serve.

Serve with warm tortillas, lime wedges, refried black beans and guacamole on the side.

Filed Under: Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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