Pinto Bean Migas, Texas Eggs
"Texanrecipes, Tiffany Mae Cook-Jones"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (206.5 g)
- Calories 288.4
- Total Fat - 13.6 g
- Saturated Fat - 5.3 g
- Cholesterol - 325.3 mg
- Sodium - 375.4 mg
- Total Carbohydrate - 22.6 g
- Dietary Fiber - 4 g
- Sugars - 2.8 g
- Protein - 19.6 g
- Calcium - 265.7 mg
- Iron - 2.4 mg
- Vitamin C - 24.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl, lightly beat together the eggs, water and salsa,black pepper and set aside.
Step 2
In a skillet, over medium-low heat, sauté the bell pepper, onion and jalapeño for 2 minutes or until onion is transparent, but not brown.
Step 3
Stir in the pinto beans.
Step 4
Pour the egg mixture into the skillet, and “scramble” until eggs are almost done.
Step 5
Sprinkle in the tortillas, and stir well.
Step 6
Remove the skillet from heat, and sprinkle cheese into the eggs, again stirring well.
Step 7
Serve at once with additional salsa and warm flour tortillas, if desired.
Tips
No special items needed.
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