I made my sweet potato and black bean burritos on Saturday night, and we headed to Illinois to ride on Sunday morning. My ride was shorter and I beat Dave home; I wanted to make a hearty and healthy brunch for when he got back, and I thought the quickest way to do this was to combine the leftovers from saturday and a dish we love- migas. The migas we order in the Midwest are a Tex-Mex version of a Spanish dish. Scrambled eggs, strips of fried corn tortillas, tomatoes, chorizo, chile peppers, onion, and cheese. I health-ed this up a bit (surprise!!) by starting with the veggie and bean mixture and by baking the tortillas.
SWEET POTATO AND BLACK BEAN MIGAS
- half recipe sweet potato and black bean burrito filling, AG! recipe found here
- two corn tortillas, cut into 1-inch pieces
- 1 tbsp + 1 tsp olive oil
- 6 eggs, beaten with: 1/4 cup milk and 1/2 tsp kosher salt
- 1/2 bunch scallion, sliced
- 2 tbsp cilantro, chopped
- 1/2 avocado, sliced
- salsas, cheeses, sour cream for serving
Heat your oven to 350 and spread the remaining teaspoon of olive oil on a foil-lined baking sheet. Cut the tortillas into one-inch pieces and spread onto the oiled baking sheet. Pop these into the oven for 5-7 minutes be sure to check them 5 minutes into cooking. When they’re slightly browned and crispy, remove them from the oven. We’ve been hooked on Mission’s Artisan whole wheat and corn blend tortillas– they have the earthy taste of corn and the addition of wheat makes them pliable. Best of both worlds!
Meanwhile, in a large, deep skillet (preferably cast iron), heat the tablespoon of olive oil. Add the sweet potato and black bean mixture, and cook over medium for about 5 minutes, until heated through and browned more than it was when you put it in the pan. Add the crispy tortillas at this point, and cook for another 3 minutes.
Crack the eggs into a bowl and whisk with the milk and kosher salt. Pour the eggs over the veggies and tortillas and lower heat, stirring the mixture frequently. The eggs will cook quickly! Once they’re set, top with cilantro and scallions and serve with avocado and salsas. Kiss your significant other. Ta-da! Brunch is served!