Tex-Mex Migas

5 from 1 reviews

Tex-Mex Migas are a simple, vegetarian recipe, perfect for breakfast or dinner. Add a simple sweet potato and black bean hash for extra protein and fiber!



  • 1 clove garlic, minced
  • 1/2 cup diced sweet potatoes
  • 1/2 cup black beans
  • juice from half a lime
  • 1 jalapeno, minced (optional)
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 cup diced red pepper
  • 1/4 cup diced onion
  • 4 eggs
  • 2 Tbsp milk
  • 1/2 cup shredded cheese (cheddar or mexican blend)
  • 1 cup crumbled tortilla chips
  • avocado & salsa for topping


  1. In a pan with a splash of oil or butter, saute sweet potatoes, garlic, jalapeno, lime juice and spices over high heat for about 10 minutes or until sweet potatoes reach desired softness.
  2. Add black beans, let heat through, then remove mixture from pan and set aside.
  3. Add red pepper and onion to pan and saute for 3-5 minutes.
  4. Add tortilla chips, eggs and milk and scramble eggs, cooking until desired level of doneness is reached.
  5. Add cheese and mix well.
  6. Serve warm with black bean mixture. Top with avocado and salsa.


To speed up the process, microwave the sweet potatoes for a minute or two before adding them to the pan to help them cook more quickly!