Ingredients
For the Black Refried Beans:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • Salt and pepper, to taste
  • 1 tablespoon cumin
  • 1 cup chicken stock or water
  • 2 14.5-ounce cans black beans, drained and rinsed
For the Migas:
  • 4 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
  • 1 dozen eggs
  • 1/2 cup milk
  • 1 cup Mexican blend shredded cheese
  • 1/4 cup cilantro, stemmed and chopped
To serve:
  • 12 corn or flour tortillas
  • 2 avocados, sliced
  • 1 lime, cut into wedges
Preparation

For the beans, heat olive oil in a medium saucepot 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 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.

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 the skillet so that the eggs soft-scramble. Cook for about 5-6 minutes or until the eggs are cooked.

Serve with warm tortillas, sliced avocado, a lime wedge and refried beans on the side.