Best 2 Migas With Tortillas And Beans Recipes
Migas, a traditional Mexican dish, is a delightful combination of crispy corn tortillas, scrambled eggs, and a variety of flavorful ingredients. Originating in the northern states of Mexico, migas is often served as a hearty breakfast or brunch dish, but its versatility allows it to be enjoyed at any time of day. This article presents three distinct migas recipes, each offering a unique twist on this classic dish.
The first recipe, Migas with Tortillas and Beans, is a classic rendition that combines crispy tortilla strips, fluffy scrambled eggs, and refried beans. The addition of diced tomatoes, onions, and cilantro adds a refreshing brightness and herbal aroma to the dish. This recipe is a perfect choice for those who enjoy a traditional migas experience.
The second recipe, Migas with Chorizo and Potatoes, takes a more savory turn with the inclusion of smoky chorizo sausage and tender potatoes. The chorizo adds a spicy kick and a rich depth of flavor, while the potatoes provide a satisfying texture and substance. This recipe is sure to please those who enjoy a hearty and flavorful breakfast.
The third recipe, Migas with Vegetables and Goat Cheese, offers a lighter and vegetarian-friendly take on migas. Crisp tortillas, scrambled eggs, and a medley of colorful vegetables, such as bell peppers, zucchini, and spinach, create a vibrant and nutritious dish. Crumbled goat cheese adds a tangy and creamy element, balancing the flavors of the vegetables and eggs. This recipe is perfect for those seeking a healthier and flavorful migas option.
Whether you prefer a classic migas with beans, a savory version with chorizo and potatoes, or a lighter vegetarian option with vegetables and goat cheese, this article has a recipe to satisfy your cravings. Each recipe is easy to follow and packed with bold flavors and textures, making migas a delightful dish to enjoy at any time of day.
MIGAS WITH TORTILLAS AND BEANS
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, "the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind." Follow her advice, or don't. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
Provided by Karen Olsson
Categories breakfast, brunch, main course
Time 10m
Yield 2 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 1007 milligrams, Sugar 7 grams, TransFat 1 gram
MIGAS WITH BLACK BEANS
Austin-style migas made with crispy baked tortilla strips, scrambled eggs, lots of peppers and some cheese, for good measure! These make a fantastic breakfast, brunch or dinner. For a full meal, serve with black beans (mandatory, included in recipe below), salsa and some warmed tortillas if you'd like to eat your migas in taco form. Recipe yields 3 to 4 servings.
Provided by Cookie and Kate
Categories Breakfast
Time 35m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 472 calories, Sugar 4.3 g, Sodium 1027.5 mg, Fat 25.7 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 35 g, Fiber 10.6 g, Protein 28.3 g, Cholesterol 402 mg
Tips:
- Use a large skillet or griddle to cook the migas, as this will help prevent them from sticking and burning.
- Do not overcrowd the skillet or griddle when cooking the migas, as this will also cause them to stick and burn.
- Cook the migas over medium heat, stirring frequently, until they are golden brown and crispy.
- Serve the migas immediately with warm tortillas, beans, salsa, and guacamole.
- For a more flavorful migas, use a combination of fresh and dried chilies.
- Add a handful of chopped cilantro or parsley to the migas for a pop of freshness.
- Serve the migas with a variety of toppings, such as sour cream, cheese, and avocado.
Conclusion:
Migas is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover tortillas and beans, and it can be easily customized to your liking. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying meal that the whole family will enjoy.
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