Migas

Pin on PinterestShare on FacebookTweet about this on TwitterGoogle+Email to someone

Migas {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

The inspiration for this recipe was a bag of tortilla chips.

You see, we found a brand that we used to buy all the time in Chicago (which was somewhat of a local brand). We bought this brand all the time because they were much better than most chips you can find at the supermarket. Lucky us, we thought. Except, the chips were already stale when we opened the bag. Big let down. Which left us with a large bag of stale tortilla chips to use up. Time to make migas.

This recipe is for Tex-Mex migas, which uses corn tortillas, instead of Spanish migas, which is a similar type of dish that uses bread crumbs instead. There are many variations of migas recipes, and as far as I can tell, the two ingredients you must have for your dish to qualify as migas are eggs and corn tortillas. Generally, the recipes call for (stale) whole corn tortillas that you may or may not fry yourself and then break into pieces. I figured we were close enough.

Migas

  • vegetable oil
  • 1/4 medium red onion, chopped
  • 1/2 medium bell pepper, chopped
  • 1 jalapeno pepper, diced
  • 1/2 cup cooked black beans
  • 2 cups tortilla chips, broken into pieces
  • 4 eggs
  • splash of milk or cream
  • chopped fresh cilantro (for garnish)
  • chopped avocado (for garnish)
  • shredded cheddar cheese (for garnish)
  1. Mix the eggs and milk in bowl and set aside.
  2. Heat a large skillet over medium-high heat. Film the pan with vegetable oil. Add the onion, bell pepper, and jalapeno. Cook for a couple minutes until everything has softened.
  3. Add the black beans and tortilla chips. Mix well and allow beans to heat through.
  4. Add in the eggs. Repeatedly fold the eggs into the veggie/tortilla mix until eggs are cooked. Garnish and serve.

Serves 2-3

My migas are less egg, more other stuff than most other recipes. That’s just how I do my egg dishes. You are welcome to add more eggs.

Additional items you might consider in or on your migas: fresh tomato, scallions, garlic, salsa or pico de gallo, refried beans, sour cream, lime juice or zest, soyrizo, etc, etc. It really is a nice way to clean out the fridge.

I’m sharing this recipe in Full Plate Thursday and Slightly Indulgent Tuesday.

Have you ever made migas before or do you have a special migas recipe to share?

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Those look delicious, Kalinda! I’ve never had migas before, but now I want some. :-)

    Shirley

  2. Looks lovely.
    Blue corn tortilla chips are quite nice for this. Incidentally, pico de gallo and cilantro/coriander are very important in Texas. :) Some places, the further south you go, add lime wedges, chipotle chilies and a dash of adobo to the egg mixture and fried plantanos/plantains.
    I don’t eat much ground corn, so I turn my home-state food on its ear and use root chips instead. You miss the corn chip texture a little, but I don’t much miss what corn does to me. :)
    I think I’ll make some tomorrow!

  3. Shirley: They’re so easy to throw together, you should definitely try them sometime.

    Tatjana: Chipotle chilies sound nice. Mike was asking about fried plantains while I was making them. Maybe I’ll try to add them the next time around. I also love the blue corn chip idea.

  4. This looks delicious! Although you say to cook the beans until they are “heated through” how long is that? I have never made migas before, but it looks so good!

  5. Around a minute or two. They’re already cooked, you’re just trying to get them warm.

  6. I love migas! Sort of a staple here in Texas ~ :-) Thanks so much for sharing.

    Pat

  7. Hi Kalinda,
    I love you Migas, it is a great dish anytime. Thank you so much for sharing this great recipe with Full Plate Thursday and please come back soon!
    Miz Helen

  8. Yummy! II’ve never tried migas, but they look delicious. Going on the menu plan soon!

  9. Oh yum! Love me some migas!

Speak Your Mind

*

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician. By using this site, you explicitly agree not to hold Pickled Publishing LLC or any of its members liable in any way for damages arising from decisions you make based on the information made available on this site.

Copyright 2017 Pickled Publishing LLC - All rights reserved. To be clear: This means that, aside from small quotations, the material on this site may not be republished elsewhere without my express permission. Privacy Policy