Black Bean and Avocado Migas
Traditional migas are a Tex-Mex favorite. Try this version without any eggs, made with a tofu scramble for a comforting winter breakfast.
Black Bean and Avocado Migas Recipe
Prep time:
15 Minutes
Cook time: 20 Minutes
Servings:
6 servings
Ingredients
Tofu Scramble:
- 1 tbsp olive oil
- 1 block (12 oz) firm tofu, crumbled
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/4 tsp salt
MIGAS:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 1 tsp chili powder
- ¼ tsp salt
- 3 plum tomatoes, chopped
- 1 can (14 oz) black beans, drained and rinsed
- 4 cups crushed Que Pasa Thin & Crispy Sea Salt Tortilla chips, lightly crushed
- 1 cup crumbled feta (or Cotija) cheese
- 2 green onions, thinly sliced
- 1 avocado, peeled, pitted and chopped
Instructions
Tofu Scramble:
- Heat oil in large skillet set over medium heat; cook tofu for 8 to 10 minutes or until light golden.
- Combine nutritional yeast, garlic powder, turmeric, salt and 2 tsp water.
- Pour mixture over tofu; cook for 1 to 2 minutes or until liquid is absorbed and tofu is evenly coated. Transfer to plate.
- Wipe out skillet and heat oil over medium heat; cook onion, garlic, red pepper, jalapeño, chili powder and salt for about 5 minutes or until onion is softened.
- Add tomatoes, black beans and tortilla chips; cook, stirring, for about 2 minutes or until tortilla chips are softened.
- Stir in reserved tofu scramble; cook for about 2 minutes or until heated through.
- Top with feta, green onions and avocado before serving.
About The Author
Que Pasa
Que Pasa was created out of love for making and sharing real food. Each product is made in the same way it’s been made in Mexico for generation, with just a few, simple ingredients. Que Pasa products are always organic, non-GMO, gluten free and vegan, so dig in and enjoy.
