Austin-inspired breakfast tacos featuring soft-scrambled eggs cooked with onion, jalapeño, garlic and crispy corn tortillas. The egg mixture gets served in corn tortillas with melty cheese and fresh veggies.
- 2 tablespoons extra-virgin olive oil
- 4 small corn tortillas (5- or 6-inch), cut into strips + more for serving
- Kosher salt and black pepper
- ½ cup finely diced onion
- 2 tablespoons minced jalapeño
- 1 small garlic clove, finely chopped
- 6 large eggs, beaten
- ½ cup shredded Pepper Jack cheese
- ½ cup canned black beans, drained and rinsed
- ½ cup fresh cilantro
- ½ cup diced tomatoes
- 1 avocado, sliced
- Hot sauce of choice, for serving
Heat oil in a large nonstick skillet over medium-high until shimmering. Add tortilla strips and cook, stirring frequently, until golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; season lightly with salt.
Decrease heat to medium and add onion, jalapeño and garlic to skillet; season with salt and pepper and cook until starting to soften and lightly browned, 5–7 minutes.
Add eggs, season with salt and pepper and cook, dragging a rubber spatula through eggs to create large curds (avoid stirring), until starting to set but still wet. Gently fold in cooked tortilla strips. Remove skillet from heat and sprinkle eggs with cheese; cover with lid and let sit until cheese melts, about 3 minutes.
Meanwhile, char tortillas over an open flame on stove top, turning frequently with tongs to char all over.
Spoon eggs into tortillas and top with black beans, cilantro, tomatoes and avocado slices. Serve with hot sauce.
It’s important to cook the vegetables over medium heat. Any higher and the garlic will start to burn. If your stovetop runs hot, decrease the temperature to medium-low.
- Serving Size: 2 tacos
- Calories: 498
- Sugar: 2g
- Sodium: 230mg
- Fat: 31g
- Saturated Fat: 8g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 294mg
Keywords: migas, migas tacos, migas breakfast tacos