Migas with Black beans

Recipe by Cook's Hideout

Blogging Marathon# 49: Week 1/ Day 3 Theme: Brunch Recipes Dish: Migas with Black beans Eggs form a very important part in breakfast and brunch menus, for egg eaters that is. So when I'm planning a brunch for my egg eating friends, I usually make a frittata (a big fat baked omelette with lots of veggies) or a quiche (egg based pie). One of my Turkish friend recently introduced me to Menemen (Turkish scrambled eggs with veggies) and that tasted awesome.

Ingredients

• 1 pepper (Green - small, chopped)
• 1 red pepper (- small, chopped)
• 1 onion (- small, chopped)
• 1 jalapeno (- small, finely chopped)
• 1 tomato (- medium, chopped)
• 3 eggs (- large)
• 1 cup black beans (- cooked (½ of a 15oz. can, rinsed and drained))
• 2 ~ 3 Corn Tortillas
• 1 tsp cumin (Ground)
• cup almond meal
• 3 tbsps Cheddar Monterey Jack cheese (Grated or - (optional))
• 2 ~ 3 tbsps Cilantro (- finely chopped)
• to taste Salt Pepper (&)

Method

1. In a small bowl, whisk eggs with salt and pepper and set aside.
2. Heat 2tbsp oil in a small saute pan, fry each corn tortilla until crispy. Remove to a paper towel lined plate and cool slightly. Then chop into squares and keep ready.
3. Heat 2tbsp oil in a saute pan, add onions, peppers and jalapeno. Cook till the veggies start to get tender, about 7~9 minutes.
4. Next add tomatoes, black beans, cumin, chili powder, salt and pepper. Mix well and cook for 2~3 minutes.
5. Add the chopped tortillas and mix well.
6. Stir in the eggs and cook till they reach the desired consistency. My husband prefers well cooked eggs, so I let it go all the way and remove my portion about 2 minutes short.
7. While the migas is still hot, stir in the grated cheese (if using) and chopped cilantro. Serve hot!!

View the recipe instructions at Cook's Hideout