Black Bean Migas
Migas (pronounced MEE gahs) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. A dish that many professed egg-haters relish, it probably can thank its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for crumbs.
In a skillet, over medium-low heat, sauté the bell pepper, onion and jalapeño in the bacon drippings or oil for 2 minutes or until onion is transparent, but not brown. Stir in the black beans.
Pour the egg mixture into the skillet, and "scramble" until eggs are almost done. Sprinkle in the broken tortilla chips, and stir well. Remove the skillet from heat, and sprinkle cheese into the eggs, again stirring well.
Serve at once with additional salsa and warm flour tortillas, if desired. Makes 2 generous servings.
Recipe editor Patricia Mitchell
In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are:
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