Migas Recipe

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and 1/2 tsp salt in a bowl. Stir, taste and adjust salt or lime. Let sit at room temperature 10–15 minutes for flavors to meld.

Warm a small skillet over medium heat and add 1 tsp olive oil. Add the rinsed black beans and cook 2 minutes to heat through.

Add cooked rice, 1/4 tsp ground cumin and 1/4 tsp salt to the skillet with beans. Stir to combine and cook 3–4 minutes until heated through and slightly toasted. Keep warm while you prepare the eggs.

Crack the eggs into a medium bowl, add 3 tablespoons milk, 1 tsp salt and 1 tsp black pepper. Whisk until mixture is evenly combined and slightly foamy.

Heat a large nonstick skillet over medium-low heat and add 2 tablespoons butter. Swirl until melted and foamy but not browned.

Pour the beaten eggs into the skillet. Allow eggs to sit undisturbed for about 20–30 seconds until edges just begin to set.

Using a spatula, gently pull the set edges toward the center, tilting the pan so uncooked egg runs to the edges. Continue gently folding and pushing eggs — you want soft, slightly curdy scrambled eggs, not dry.

When eggs are almost set but still slightly glossy (about 2–3 minutes), add the crushed tortilla chips and half (3/4 cup) of the shredded cheddar-jack directly into the eggs. Fold gently to combine so chips soften but retain some texture and the cheese begins to melt.

Cook another 30–60 seconds until eggs finish setting and cheese is melted to your liking. Remove from heat to avoid overcooking.

Divide warmed Mexican rice and black beans between four serving plates or bowls (about 1/4 cup rice and 1/4 cup beans per serving if serving 4).

Spoon the egg, chip and cheese migas over the rice and beans, dividing evenly.

Top each portion with 2–3 tablespoons pico de gallo, a dollop (about 1–2 tablespoons) of sour cream or crema, and a sprinkle of remaining cheddar-jack cheese.

Garnish with sliced green onions, extra cilantro and hot sauce if desired. Serve immediately while warm so chips keep some crunch.