Pork Roast ChilaMigas with Red Kidney Refried Beans

A hearty ‘morning after’ breakfast full of protein and assembled from odds and ends. This is a combination of two classic Mexican dishes, chilaquiles and migas, so I called it “ChilaMigas”.

Breakfast Pork Roast ChilaMigas – serves 2

NOTE: amounts are estimates based on availability and hunger level

1 tsp vegetable oil
1/4 cup leftover pork roast, diced (use leftover pulled pork or shredded rotisserie chicken if you prefer)
2 eggs, lightly beaten
1/2 cup salsa, spicy or medium (or mild)
1 cup refried beans**
2 handfuls of corn tortillas, crushed lightly
handful shredded Monterey or Jalapeno Jack cheese (use cheddar if you prefer it)

For Garnish … use as many of these as you have or want
fresh cilantro or green onion tops, thinly sliced
diced tomatoes
diced avocados
feta cheese (use Cotija cheese if you have some)

** I used my own home made red kidney bean refried beans

In a small bowl, combine the eggs and the salsa. Reserve.

In a large non-stick pan, heat oil over medium heat. Add the leftover pork and brown a bit until heated through. Add the refried beans, stirring until warmed. Add the egg/salsa mixture and the crushed tortillas, stir and continue cooking until the eggs are almost set.

Sprinkle the shredded cheese over the top and let it melt a bit.

Serve in a bowl with your preferred garnishes on top. You can eat this with more corn tortillas or a fork as it’s a bit thick.

PS: A can/bottle of Corona or Dos Equis with a wedge of lime would be a perfect accompaniment.

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