Tex - Mex Migas and Homemade Vegetarian Crock Pot Refried Beans

I live in Texas and we're known for our Tex - Mex Cuisine. We have some of the best Tex - Mex, Mexican and South American Restaurants. My favorite restaurant breakfast is Migas.

The Spanish word means, Crumbs.
It's a recipe that comes to us from Spain and Portugal.
Today there are many versions of Migas including:
Spanish
Portuguese
Mexican
Tex - Mex

This is my favorite way to prepare and serve Tex - Mex Migas.

Here's what you'll need:
A  10" or larger Cast Iron Skillet.
Paper Towels to drain the fried Tortillas.
Flour Tortillas for serving.
Avocado for Garnish.

1/2 C Vegetable Oil
4 Corn Tortillas
12 Large Eggs
1/4 C Half and Half
Salt & Pepper to taste
1 TBS Olive Oil
1 TBS Butter
1 Medium Onion, diced.
1 Green Bella Pepper, diced.
1 Red Bell Pepper, diced.
1 4 oz. can of Diced Green Chiles, drained.
4 Roma Tomatoes,  seeded and diced.
1 C Shredded Queso Quesadilla Cheese
3 TBS Chopped Fresh Cilantro.


In the Skillet on Medium High Heat:
Vegetable Oil, until hot.
Fry each Tortilla separately until crisp.
Transfer etc one to some paper towels to drain.
Break them up and set aside.

Remove the Oil and wipe out the Skillet with Paper Towels.

In a Mixing Bowl:
Eggs
Half and Half
Salt and Pepper to taste.
Whisk well.
Set Aside

In the Skillet on Medium Heat:
Olive Oil and Butter until Hot.

Add:
Onion
Green Bell Pepper
Red Bell Pepper
Green Chiles
Cook, stirring for a few minutes until heated through.

Reduce Heat to Low.

Add:
Tomatoes
Stir to combine well.

Add:
Cheese
Cilantro
Stir to combine well.

Add:
Fried Tortillas
Stir well.


Serve Hot accompanied with Flour Tortillas and a serving of refried beans. ( I make my own Vegetarian Version of Refried Beans in a Crock Pot)
Recipe to follow.

Enjoy!
Peace in the Kitchen!



We eat a lot of refried beans in Texas. It's a staple ingredient on every Tex - Mex dinner plate.
As a Vegetarian, I'm never sure if the Refried Beans in a restaurant are Vegetarian. Traditionally they're made with Lard. I make my own at home. These are easy Vegetarian Crock Pot Beans.
These are perfect. I'll never buy canned Refried Beans again.

Pinto Beans

Crock Pot Refried Beans

1 - 2 lb. bag of Dried Pinto Beans
2 Onions, peeled and shredded in a Food Processor with the Shredding Blade.
8 Cloves of Garlic, minced. (I used 4 very large cloves)
2 TBS Cumin
The packet of Seasoning from the Bag of Beans. (I just discovered that not all bags of Pinto Beans include a flavor pack.) If they don't, add the following spices to the Crock Pot in addition to the Salt and Cayenne Pepper mentioned below. (1 1/2 tsp Chili Powder, 1 1/2 tsp Paprika, 1/2 tsp Granulated Sugar.
2 tsp Salt
1 tsp Cayenne Pepper
11 C Water

Place the Beans in the Crock Pot.
Layer in the following order:
Onion
Garlic
Cumin
The Packet of Seasoning
Salt
Cayenne Pepper
Water
Do not stir!

Cover, cook 12 hours overnight on low. (8 - 10) hours on high.
I didn't stir them until after 2 hours.

Blend the Beans with an immersion blender until creamy smooth.

Serve with the following garnishes:

Pickled Jalapeno Nacho Slices
Shredded Queso Quesadilla Cheese
Sliced Green Onions
Sour Cream
Cayenne Pepper

Enjoy!
Peace in the Kitchen!