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Migas with Black Beans and Eggs
with green smoothie

Active: 45 Total: 45
With vegetables and black beans, these migas are more of a Tex Mex version than a traditional Mexican one, but combining crispy tortilla strips, scrambled eggs, and salsa is always a crowd pleaser.
Smarts: This hearty one-pan dish would fit right in at breakfast, lunch, or dinner.
Tags

Ingredients

Metric
Servings:
4
Migas with Black Beans and Eggs:
  • Bell peppers, any color - 1, diced
  • Onions, medium - 1/2, diced
  • Jalapenos - 1, diced (seeds removed for less heat)
  • Garlic - 2 cloves, chopped
  • Tortillas, corn and taco-sized - 6, chopped
  • Cheese, cotija - 3 oz, grated (sub cheddar)
  • Cilantro leaves - 2 Tbsp, chopped
  • Eggs - 8
  • Milk - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Cumin, ground - 1/4 tsp
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 2 Tbsp + 1 Tbsp
  • Salsa, store-bought - 1/4 cup (plus more for serving)
Green Pineapple Smoothie:
  • Pineapple, frozen cubes - 12 oz
  • Baby spinach - 3 oz
  • Coconut milk - 1 cup

Nutrition Facts

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Prep

  1. Bell peppers / Onions / Jalapenos / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Tortillas - Slice into thin strips or roughly chop. (Can be done 1 day ahead)
  3. Cheese / Cilantro - Prep as directed.
  4. Whisk eggs - Whisk together eggs, milk, salt, black pepper, and cumin.
  5. Beans - Drain and rinse.
  6. Make smoothie - In a blender combine frozen pineapple, baby spinach, and coconut milk. Blend until smooth. You can add some honey for more sweetness or some lime juice (not on ingredients list) for more tart flavor if you’d like.

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Make

  1. Heat a large skillet or frying pan with first part of oil over medium- high heat. Add tortillas and cook, stirring frequently, until golden brown and very crisp, 8 to 10 minutes.
  2. Transfer tortilla strips to a paper towel-lined plate and return pan to heat.
  3. To heated pan, add second part of oil. Add bell peppers, onions, jalapenos, and garlic and saute until tender, 4 to 5 minutes.
  4. Pour eggs over vegetables and scramble until nearly finished cooking.
  5. When eggs are nearly finished cooking, add cheese, beans, and then tortilla strips to pan. Gently fold everything together, letting eggs finish cooking with the tortillas.
  6. Once eggs are cooked, remove pan from heat and gently fold in salsa (or just serve over top). Top with cilantro.
  7. Divide migas between serving plates and serve with extra salsa. Enjoy smoothie on the side.

Nutrition Facts

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Reviews

Ratings

Original (36)
Gluten-free (4)
Paleo (1)
Vegetarian (10)

21 reviews

Yummy. Added banana to smoothie for sweetness. Kids loved the smoothie

By: stephanie
Posted: Aug 19, 2021
Diet: Vegetarian
0 Helpful

Awesome meal. Leftovers are being used for breakfast tacos.

By: Sara
Posted: Aug 17, 2021
Diet: Original
0 Helpful

While I liked both parts of this dish, my family wasn’t as crazy about it. The smoothie was not a hit and the migas were only a partial hit. I would make it again for only half the family.

By: Judith
Posted: Aug 17, 2021
Diet: Original
0 Helpful

We love anything with those crispy fried tortilla strips! I didn't have bell pepper, so I added kale for some extra vegetables. I also had some extra pickled red onion from a meal earlier in the week and it was a great addition.

By: Bethany
Posted: Aug 15, 2021
Diet: Original
0 Helpful

Where has this been all my life? My husband devoured two servings and I loved it too. I’ll be making this often. Prep everything ahead because this one comes together quickly.

By: Ann
Posted: Aug 14, 2021
Diet: Gluten-free
0 Helpful

Wow. Delicious, healthy, yummy… the cotija cheese really makes it, though feta could work in a pinch. We used salsa verde, which pairs beautifully with corn tortillas!

By: Kirsten
Posted: Aug 14, 2021
Diet: Vegetarian
0 Helpful