Breakfast Enchiladas. Yes, this is a thing! A glorious, glorious thing. Black beans, cumin-spiced tomatoes, and fluffy scrambled eggs are wrapped in soft tortillas, and then doused in tomato-y red enchilada sauce.
The best part is that you can assemble these enchiladas the night before and throw them in the oven in the morning. Mexican food for Christmas breakfast, anyone?! (That sounds about right to me – I’ll be celebrating Christmas in Mexico with J and my family this year! Can’t even wait.)
Here’s what you do to make Black Bean Breakfast Enchiladas:
- In a saucepan, make my recipe for lightest and fluffiest scrambled eggs.
- In another saucepan, make the black bean filling: black beans, canned tomatoes, and spices.
- Warm up your tortillas, fill them with a scoop of black bean filling and a scoop of scrambled eggs, fold closed, douse with red enchilada sauce, and smother with cheese.
- Bake enchiladas until the cheese melts, and you have a yourself a tasty Mexican breakfast!
Now the next thing I need to concoct is a breakfast margarita…
Black beans, cumin-spiced tomatoes, and fluffy scrambled eggs are wrapped in soft tortillas, and then doused in tomato-y red enchilada sauce.
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 can diced tomatoes (398mL / 14oz)
- 1 can black beans, drained (398mL / 14oz)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon flour, if needed
- 8 eggs
- 1 tablespoon butter
- 8 6" flour tortillas
- 1 cup enchilada sauce (store bought, or make your own - see note)
- 1 cup grated cheddar cheese
- green onion, chopped (to garnish)
- cherry tomatoes, halved (to garnish)
- avocado slices (to garnish)
- Preheat oven to 350 F.
- In a medium saucepan over medium-low heat, saute onion until soft. Add tomatoes, black beans, cumin, and garlic powder, and simmer until warmed and fragrant. Dust with flour to help set, stir, and allow to thicken for a few minutes.
- In another medium saucepan, make the scrambled eggs. Melt 1 tablespoon butter over medium-low heat, then crack eggs into pan and break up yolks with a wooden spoon. Stir constantly, taking the pan off the heat for a moment if the eggs are cooking too fast. Once eggs are set and still creamy-looking, remove pan from the heat.
- To assemble the enchiladas, microwave tortilla shells for 10 seconds, to make them more pliable. Coat the bottom of a 13 by 9-inch oven-safe dish with a ladle of enchilada sauce.
- Into each flour tortilla, spoon one scoop of black bean filling and one scoop of scrambled eggs. Fold over filling, and place enchiladas in dish with seam side down. Repeat for all 8 tortillas. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes, or until cheese melts.
- Garnish with chopped green onion, halved cherry tomatoes, and slices of avocado.