The Best Migas

Heat 1 Tablespoon vegetable oil in a medium saucepan over medium-high heat. Add 1/2 small red onion, 1 jalapeño and 2 cloves garlic and sauté until softened, and the onions are translucent, about 5 minutes. Add 1 teaspoon ground cumin, 1 15 ounce can black beans, Juice of half a lime and a splash of water. Season with salt, to taste. Reduce heat to low and simmer until ready to serve.

Meanwhile, heat 3 Tablespoons vegetable oil in a large skillet over medium-high heat. Add 6 corn tortillas and fry until very crispy, about 6-8 minutes. Drain most of the fat from the pan.

Add 1 jalapeño, 2 cloves garlic and ½ teaspoon cumin and cook for 1 minute. Add whisked 6 eggs and fold them into the tortilla mixture. Cook for 3-4 minutes, until the eggs are no longer runny.

Remove from heat and stir in 1/2 cup sharp cheddar cheese and 1/2 cup cilantro. Season with salt to taste.

Serve with seasoned black beans and desired toppings.