Texas Migas Skillet
Texas Tex-Mex brunch tradition reading scrambled eggs folded with crispy tortilla strips, melted Monterey Jack, pico de gallo, and jalapeno, plated with refried black beans and warm flour tortillas for the Austin weekend brunch skillet of bright morning warmth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut corn tortillas into 1cm strips. Dice tomato and finely chop yellow onion, reserving 2 tbsp raw for pico. Finely chop jalapeno and mince garlic. Grate Monterey Jack and pick cilantro. Drain and rinse black beans.
Build 1
Combine diced tomato, reserved raw onion, half the jalapeno, lime juice, and 0.5 tsp sea salt in a bowl for pico de gallo. Set aside.
Build 2
Heat 2 tsp oil in a medium saucepan over medium 1 minute. Add onion and half the garlic, cook 2 minutes. Stir in black beans, cumin, and 0.5 tsp salt; mash roughly and simmer covered over low heat 6 to 8 minutes until thickened.
Fry
Heat 1/4 cup oil in a large heavy skillet over medium-high 90 seconds. Fry corn tortilla strips 3 to 4 minutes, stirring once, until crisp and golden. Lift to paper towel.
Finish
Whisk eggs with 0.5 tsp salt and black pepper. Pour into skillet over medium heat 30 seconds. Add remaining garlic and jalapeno, fold gently 2 minutes until soft-set. Fold in tortilla strips and Monterey Jack 30 seconds until cheese melts. While eggs cook, warm flour tortillas in a dry skillet 30 seconds per side.
Plate
Divide migas between two plates, spoon pico de gallo over top, scatter cilantro. Set warm refried beans and flour tortillas alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.