MIGAS WITH TORTILLAS AND BEANS

Migas With Tortillas and Beans image

This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, "the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind." Follow her advice, or don't. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.

Provided by Karen Olsson

Categories breakfast, brunch, main course

Time 10m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
1/4 cup diced yellow onion
1/4 cup diced ripe tomato
1 jalapeño pepper, seeded and minced
4 large eggs, beaten
10 corn tortilla chips, broken
1/2 cup finely grated sharp cheddar cheese
2 large warm flour or corn tortillas
3/4 cup warm refried beans
1/2 cup salsa fresca or pico de gallo

Steps:

In a large skillet, melt the butter over medium heat until frothy. Add the onion, tomato and jalapeño and sauté until softened. Add the eggs and chips and scramble until curdy but still moist. Sprinkle the cheese over the top, cover the skillet until the cheese melts and remove from the heat.
Place a tortilla on each of 2 plates. Spread with refried beans and top with migas. Garnish with salsa and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 1007 milligrams, Sugar 7 grams, TransFat 1 gram