Jeanette’s Breakfast Migas with Black Refried Beans

by Rachael Ray Show Staff 11:28 AM, July 26, 2016

Rachael Ray Show

Aired July 26, 2016

Serves 6

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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

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


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.