This is a quick and easy Tex-Mex style breakfast dish with great flavor and lots of room for creative variations. The more traditional recipe is made with crunchy tortilla chips, but I like using fresh tortillas and frying them only briefly to retain their softer texture. Serve with cooked pinto or black beans, and chopped avocado
With its bright red and green colors, migas might even become the ideal breakfast choice for Christmas morning. But the dish is delightful and delicious for any holiday and any time of the year!
The word migas means "crumbs" in English. The original form of Migas came from ancient Spain and Portugal and varied considerably from region to region. In its earliest form leftover bread or tortas were used instead of corn tortillas and were sometimes soaked in water to soften. Portuguese migas might feature potatoes in place of bread, while in Mexico leftover hardened tortillas or day-old bolillos are used with the addition of pork shanks or ham bones.
Makes 2 servings
1 cup ice water
1 tablespoon extra virgin olive oil
2/3 cup chopped onions
2/3 cup Follow Your Heart Vegan Cheese Shreds either Fiesta Blend or Mozzarella
Notes: There are a multitude of variations to this dish that makes a quick and delicious breakfast. Migas can also become a hearty brunch, lunch, or light dinner dish as well. To make the dish more robust, consider adding vegan chorizo, vegan sausage, crumbled tofu, or chopped tempeh. Some cooks add salsa to the stir-fry, while others serve it on the side to. Some recipes included ground cumin, chili powder, and canned green chiles to boost the flavor.