Ingredients
| Vegetable oil |
2 tbsp
|
| Large corn tortillas, cut into triangles |
2
|
| Garlic, minced |
2 cloves
|
| Yellow onion, diced (about 1 cup) |
1/2
|
| Green bell pepper, diced |
1/2
|
| Large eggs |
6
|
| Black pepper |
1 tsp
|
| Salt |
1 tsp
|
| Minced fresh cilantro, plus more for serving |
1/4 cup
|
| Shredded Monterey Jack cheese |
1/2 cup
|
| Red beans |
1 can
|
| Ham, for serving |
1 slice
|
| Crumbled Cotija cheese, for serving |
1 tbsp
|
| Avocado, pitted and sliced, for serving | |
| Pico de gallo, for serving |
Directions
- HEAT the oil in a large, non-stick skillet over medium-high heat. Once the oil is glistening, ADD the cut tortilla and COOK, stirring regularly until crispy, about 5 minutes. TRANSFER to a paper towel-lined plate.
- ADD the garlic, onion, and bell pepper to the same pan. STIR until softened.
- REDUCE the heat to medium. In a medium bowl, BEAT the eggs with the black pepper and salt. POUR the beaten eggs into the pan and COOK. STIR in the cilantro, cheese, and tortilla. COOK, stirring occasionally, until the eggs are scrambled to preference, 2-3 minutes more.
- Once it’s ready, ADD the red beans to it.
- DIVIDE the migas and SERVE with a slice of ham, garnished with the cotija, pico de gallo, avocado, and cilantro.