Migas With Tortillas and Beans

Recipe from Juan in a Million

Adapted by Karen Olsson

Updated November 4, 2025

  • Tom Schierlitz for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(144)
Comments
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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. —Karen Olsson

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Ingredients

Yield:2 servings

  • 1 tablespoon unsalted butter

  • ¼ cup diced yellow onion

  • ¼ cup diced ripe tomato

  • 1 jalapeño pepper, seeded and minced

  • 4 large eggs, beaten

  • 10 corn tortilla chips, broken

  • ½ cup finely grated sharp cheddar cheese

  • 2 large warm flour or corn tortillas

  • ¾ cup warm refried beans

  • ½ cup salsa fresca or pico de gallo

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

42 grams carbs; 420 milligrams cholesterol; 555 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 14 grams saturated fat; 32 grams fat; 6 grams fiber; 1040 milligrams sodium; 27 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Place a tortilla on each of 2 plates. Spread with refried beans and top with migas. Garnish with salsa and serve.

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Ratings

4 out of 5
144 user ratings
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Comments

CarolL

What's a miga?

Barbara

I love migas and clicked on this recipe out of curiousity, but I don't think I'm going to try it. I make the San Antonio Migas recipe from the Food Network all the time and it's really good. Uses corn tortillas in lieu of tortillas chips, adds chopped green chiles, red bell pepper, etc. I only add a little pickled jalapeño at the end for a little extra kick.

Sue

Migas is a Spanish word that means bits, pieces, or crumbs. This dish is made from bits and pieces of tortilla or tortilla chips, onion, jalapeño, eggs, cheese, etc. Very traditional Mexican breakfast dish. And delicious.

Friend

A friend would make migas with french fries to break fast after Yom Kippur.

EGS

Making the tortilla chips yourself adds a nice warmth. Definitely add some bell peppers to get more veggies. Also squeezing a lime and/or adding a little hot sauce at the end wouldn't hurt!

ctown hippie

I like to add chorizo to my migas.

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Credits

Adapted from juan in a million

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