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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.


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


  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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  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.



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