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Untortilla Migas


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If you know me,  you know I can eat breakfast food any time of the day! Same goes for anything Mexican, or Tex-Mex inspired. For this recipe, both of best worlds are brought together to bring you -- MIGAS! A nourishing, veggie-filled breakfast (or lunch or dinner) consisting of refried beans, fluffy scrambled eggs, onions, peppers, garlic, and of course crispy fried Untortilla chips with all the toppings! 

[Blog post sponsored by Unbun Foods]

Traditionally, Migas is made with leftover fresh corn tortillas that are cut into strips and fried till crisp. Normally, the tortilla pieces would stay in the pan and cook with the eggs and fillings, but i like to remove them and add them back right at the end so they stay a bit crispy! I used Untortillas which are a great option for those with corn allergies or sensitivities, not to mention they also make a great vessel for tacos, and snack wraps! This recipe makes enough for a cozy breakfast for 2, so make sure to double the recipe if you’re cooking for the whole family!

About the Untortilla:

Untortillas are plant-based, keto-friendly, paleo & gluten-free and are made of simple whole food ingredients! Water, Blanched almond flour, Pumpkin seed protein, Coconut flour, Psyllium seed husk, Extra virgin olive oil, Coconut milk (coconut, water), Ground chia, Ground flax, Apple cider vinegar, and Sea salt!

They also contain 8g of fibre per wrap, 8g of protein, and only 3 g of non-fibre carbohydrates.

If you’re in the USA, you can purchase your Untortillas online here!

If you’re here in Canda,  Untortillas are now available at select retailers across Canada. Click Here to find a retailer close to you.

[Blog post sponsored by Unbun Foods]

How to Make Migas:

This dish is super super easy to make and takes no time at all!

  • Cut the Untortillas into small triangular pieces and fry until crispy
  • cook the onion, green pepper, jalepeno, and garlic in the same pan until translucent and soft
  • Add the eggs, scramble until cooked through and fluffy
  • Add the crispy Untortilla chips back into the pan, fold together
  • Serve with refried pinto beans, and all and any of your favourite toppings. Don’t forget the Valentina!

My favourite toppings:

  • fresh tomatoes
  • salsa
  • diced avocado
  • cilantro
  • hot sauce
  • extra jalapeno slices


Untortilla Migas

serves 2


  • 1½ tablespoons avocado oil
  • 4 UnTortillas, cut into small triangles
  • ¼ cup finely diced sweet onion
  • ½ small green bell pepper, diced
  • ½ small jalepeno, finely diced
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • generous pinch salt and pepper
  • 5 eggs, beaten
  • 1 cup warmed refried pinto beans
  • ¼ cup crumbled queso fresco (See note)
  • 1 small avocado,diced
  • 1 fresh chopped Roma tomato (or ¼ cup fresh salsa), for serving
  • cilantro, to garnish
  • hot sauce, to taste (I love Valentina)


  1. In a large 8-inch non-stick skillet, heat the oil over medium-high heat. When the oil is hot, add the cut Untortilla pieces. cook for about 1-2 minutes per side, until browned and crisp. Remove the tortilla chips, setting them into a paper towel lined bowl.  Season with salt while they are still hot, and set aside.
  2. Turn the heat to medium. In the same pan, add the onion, green pepper, and jalapeno. Sauté for 4-5 minutes, until onion is translucent and vegetables have softened. Add the garlic and stir for just 30 seconds, until fragrant. Season with ground cumin, and a generous pinch of salt and pepper.
  3. Push the vegetables off to one side of the pan, and add in the beaten eggs. Use a spatula to gently fold the eggs for 1-2 minutes, until curdled and about 80% cooked through. Fold in the crispy tortillas, and give everything a good mix to combine.
  4. To serve, add a couple dollops of warmed refried beans to two bowls and then layer the egg mixture on top. Sprinkle the cheese on top, and add the avocado, tomatoes or salsa, and cilantro. Add extra japeleno slices, and dash of hot sauce if desired.

Note: Substitute vegan feta-style cheese if you'd like. I usually use sheep's milk feta myself and love it! 


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