Migas with Fresh Tortillas and Jalapeno Spiced Black Beans

Migas with Fresh Tortillas and Jalapeno Spiced Black Beans

Migas derived from the Spanish word for crumbs. (pronounced MEE gahs) is a Tex-Mex tangle of eggs, bits of corn tortilla, and many other savory items.

Today I added Jalapeno spiced black beans.

4 large eggs
1 tablespoon water
1 tablespoon salsa (your favorite, but it should be chunky)
1 tablespoon butter
1 tablespoon olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 cup finely chopped white onion
2 tablespoons chopped green chiles
1 medium tomato, seeds and pulp removed, chopped
1/2 cup chopped avocado, sprinkled with a little lemon juice
2 teaspoons minced fresh cilantro
2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both
crema or sour cream

In a small bowl, lightly beat together the eggs, water and salsa, and set aside.

Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.

Pour the egg mixture into the skillet, and “scramble” until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.

Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream.

Note: This recipe makes two servings, but it can easily be doubled or tripled or more for a larger crowd. Migas are a terrific brunch dish.

Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they’ll be ready when you need them.

Jalapeno Spiced Black Beans
(makes 4 servings)

1 tablespoon corn oil
1 small onion (chopped, optional)
1 clove garlic (chopped, optional)
1 jalapeno (diced)
1 teaspoon cumin (toasted and ground, optional)
1 (19 ounce) can black beans (drained and rinsed)
1/2 cup water (optional)

1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 3-5 minutes.
3. Add the garlic, jalapeno and cumin and saute until fragrant, about 1 minute.
4. Add the beans and water and bring to a boil.
5. Reduce the heat and simmer until most of the liquid has evaporated.

In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are:
crisply cooked and crumbled bacon
chopped ham
crumbled chorizo (browned before you add the eggs)
cooked, shredded chicken or turkey
grated or diced potato (sautéed until tender before adding the eggs)
poblano chiles
green bell pepper
green onion
cayenne pepper (a dash or so)
minced garlic

– Posted for OffMyGrill.Com using my iPhone!!!!