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.)
These scrambled eggs are a GAME CHANGER.
They are FLUFFY and CREAMY and SIMPLE and everything you could ever want in a scrambled egg!
My whole life I have been over-thinking scrambled eggs! How do you scramble your eggs? Before I was shown the light, I used to whisk my eggs in a bowl with milk and then pour them into a greased pan, let them sit a bit, then break them up, turn them over, cook until set, and then eat.
There’s no pre-whisking these eggs. There’s no milk. The only ingredients in these new life-changing fluffy scrambled eggs are 1) eggs and 2) butter.
The other secret? The constant STIR.