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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
Proteins
Cuisines

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, taco-sized corn - 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 (47)
Gluten-free (5)
Paleo (1)
Vegetarian (13)

26 reviews

This was really yummy. My black beans didn't quite warm up as much as I would have liked, so I will add them in earlier (or maybe microwave them before adding to the pan) in the future.

By: Alisa
Posted: Jul 15, 2022
Diet: Vegetarian
0 Helpful

Yum!

By: Sarah
Posted: Feb 28, 2022
Diet: Original
0 Helpful

really good! I mean scrambled eggs, cotija, tortilla strips & salsa? how could it not be good? But even better it was easy & quick with ingredients we usually have on hand so this will likely become a go to meal.

By: Amanda
Posted: Feb 26, 2022
Diet: Original
0 Helpful

Really tasty! Would make a great brunch. Used oat milk in the smoothie for less calories and added a little bit of honey for sweetness.

By: Julie
Posted: Oct 03, 2021
Diet: Vegetarian
0 Helpful

Made this for brunch and everyone loved it!

By: Jennifer
Posted: Sep 26, 2021
Diet: Original
0 Helpful

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

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