Jeanette’s Breakfast Migas with Black Refried Beans
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- 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
- 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.
Serve with warm tortillas, sliced avocado, a lime wedge and refried beans on the side.