Pinto Bean Migas, Texas Eggs
Created by dienia b on July 31, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #20405
Ingredients
- 6 large eggs
- 1 tablespoon water
- 2 tablespoon salsa (chunky)
- 1 tablespoon bacon fat (or vegetable oil)
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow onion
- 1 fresh jalapeño pepper (stems and seeds removed), finely chopped
- 3/4 cup pinto beans (cooked, canned and drained)
- 5 1/2 ounces tortillas (4 corn tortillas, 6 inch each, cutin bite-size pieces)
- 2/3 cup grated Monterey jack cheese
- 1/2 teaspoon pepper
How to Make
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Step 1: In a small bowl, lightly beat together the eggs, water and salsa,black pepper and set aside.
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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.
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Step 3: Stir in the pinto beans.
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Step 4: Pour the egg mixture into the skillet, and “scramble” until eggs are almost done.
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Step 5: Sprinkle in the tortillas, and stir well.
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Step 6: Remove the skillet from heat, and sprinkle cheese into the eggs, again stirring well.
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Step 7: Serve at once with additional salsa and warm flour tortillas, if desired.