Migas with Refried Black Beans and Guac Recipe | Eggland's Best

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 jalapeño, finely chopped
• 1 tablespoon oregano
• Salt and pepper, to taste
• 4 cups tortilla chips, slightly crushed
• 1 14.5-ounce can diced tomatoes, drained
• 12 Eggland’s Best large eggs
• 1/2 cup milk
• 1 cup Mexican blend shredded cheese
• 1/4 cup cilantro, stemmed and chopped
• 2 tablespoons olive oil
• 1 tablespoon cumin
• ½ cup chicken stock or water
• 2 14.5-ounce cans black beans, drained and rinsed
• 1 small red onion, finely chopped
• 1 teaspoon salt
• 1 lime, juiced
• 2 avocados, halved and pitted
• 2 tomatoes on the vine, finely chopped
• 2 tablespoons fresh cilantro, picked and finely chopped
• Black pepper, to taste
• 10-12 corn or flour tortillas, warmed
• 2 limes, cut into wedges