One of my most favorite breakfast tacos are migas with beans and cheese. Not to be confused with beans and cheese with migas. Migas with beans and cheese focuses on migas more than beans and cheese. Bean and cheese with migas focused on bean and cheese with only the slightest amount of migas.
Ingredients (per one taco)
Spicy Refried Beans, warmed
Whisk two eggs with a dash of salt, set aside.
Dice corn tortilla into 1" squares and pan fry in skillet on high heat until dry. Tortilla will take on some browning and get slightly crunchy edges. To same pan, add eggs, cook and set aside.
Heat tortilla on skillet until warm on both side. Spread one heaping dollop of beans, add migas (egg and corn tortilla mixture), top with cheese and salsa.
Scaled for Likeability: Great
Migas are not difficult to make, just a little time consuming. And let me tell you it is time well spent. Depending upon regional location, migas may or may not contain a mixture of peppers, onion, and jalapenos, may be referred to as chilaquiles or migas chilaquiles. What is important is fried corn chips with eggs.
My migas are just corn tortillas and eggs. My miga tacos are crunchy corn tortillas, soft fluffy eggs, warm spicy refried beans, melty cheddar cheese, and cold fresh homemade salsa all held together in a perfectly tender and slightly chewy flour tortilla. It is wrapped up goodness.