My morning enchiladas are comfort food to the max. This is my go-to recipe when hosting brunch, as I can whip up the sauce the day before and assemble them before guests arrive. Serve with a mimosa or coffee for a delicious start to your day.
Black Bean Breakfast Enchiladas
1/4 cup plus 2 teaspoons vegetable oil, divided use
1/2 cup diced onion
2 cloves garlic, chopped
1 can black beans (15 ounces)
1 cup water
2 teaspoons salt, divided use
2 teaspoons ground black pepper, divided use
8 corn tortillas
6 eggs
2 1/2 cups shredded Monterey Jack cheese, divided use
Salsa, for serving
Cilantro, minced, for serving
1. Preheat oven to 400 degrees.
2. In a skillet, heat 2 teaspoons oil over medium-high heat. Add onion and cook until light and translucent, about 5 minutes. Add garlic and cook 1 additional minute.
3. Transfer onions and garlic into a blender or food processor. Add black beans, water, 1 teaspoon salt and 1 teaspoon pepper. Blend until smooth. Return black bean sauce to skillet and keep warm.
4. Heat remaining ¼ cup oil in a second skillet over medium-high heat. Lightly fry each tortilla 5 seconds on each side and place on paper towels to drain. Reduce heat to medium and use the same skillet to prepare eggs.
5. Add eggs, remaining 1 teaspoon salt and remaining 1 teaspoon pepper. As eggs begin to set, use a spatula to gently pull the eggs across the skillet until thoroughly scrambled and cooked. Remove pan from heat.
6. To assemble the enchiladas, dip each tortilla in bean sauce, fill with egg, sprinkle with 1/4 cup cheese, roll and place seam side down in a 9-by-13-inch baking dish. Repeat this process until all tortillas are rolled. Spoon the remaining sauce over rolled enchiladas and top with remaining 1/2 cup cheese. Bake 10 minutes. Serve warm with salsa and cilantro.
Serves 4.
