Meatless Migas

In a large skillet, heat oil over medium high heat. When hot, add the diced potatoes and onion. Cook until golden and potatoes are fork tender. Add the black beans, chili powder, cumin and salt. Stir together and cook for about 2 minutes to let the spices begin to “toast” in the pan.

Make a well in the center of the pan and add the beaten eggs, using your spatula to stir and begin to scramble them. Once eggs begin to come together and solidify a bit, mix it all together. Heat until eggs are cooked to your liking.

Stir in the salsa and then sprinkle 1 cup of cheese over the top. Turn off heat.

Serve alone, or with additional shredded cheese, salsa, sour cream, hot peppers and corn tortillas for a portable and flavorful miga!