Black Bean Breakfast Enchiladas

Black Bean Breakfast Enchiladas lightly fried corn tortillas, dipped in a black bean sauce then stuffed with scrambled eggs and served with plenty of salsa and crumbled queso fresco – breakfast comfort food to the max!

 

 

A play on the Mexican dish enfrijoladas my Black Bean Breakfast Enchiladas are a little bit Mexican, a little bit Tex-Mex.  just like me. 

 

Canned black beans are seasoned with onions and garlic then blended into a creamy sauce that we dip our lightly fried corn tortillas in before stuffing them with scrambled eggs.

 

Topped with cheese and baked until bubbly I serve my black bean breakfast enchiladas with salsa and crumbled queso fresco.  

 

 

Before you get started I recommend gathering these from your kitchen:

A skillet

paper towels

tongs

baking sheet

cooking spoon

plate

blender or food processor

oven safe baking dish

 

 

HOW TO MAKE BLACK BEAN BREAKFAST ENCHILADAS 

 

Let’s begin with our Tortillas:

We are going to lightly fry our tortillas; this makes for easier rolling. Begin by heating oil in a skillet over medium-high heat. Lightly fry each tortilla, place on paper towels to drain.

 

We will prepare all components in this recipe in the same skillet. Reduce heat to medium and use the same skillet to prepare eggs.

 

 

To make Eggs for Black Bean Breakfast Enchiladas

Add additional oil if needed to skillet. Add eggs, salt, and pepper to skillet. As eggs begin to set, gently pull the eggs across the skillet until thoroughly cooked. Place cooked eggs in a plate, wipe down skillet and use to make black beans.

 

To make the black beans sauce for Black Bean Breakfast Enchiladas

Heat oil in a skillet over medium-high heat.  Add onion, cook, until light and translucent, about five minutes then add garlic and cook an additional minute. Place onion-garlic mixture into blender or food processor, add black beans, water salt, and pepper. Blend or puree until smooth. Return black bean sauce to skillet and keep warm.

 

 

To assemble enchiladas

Dip each tortilla in bean sauce, fill with egg, sprinkle with cheese, roll, and place in baking dish. Repeat this process until all tortillas are rolled.  Bake for 10 minutes. Serve warm with salsa, crumbled queso fresco, and cilantro. 

 

 

EASY INGREDIENT SUBSTITUTIONS FOR BLACK BEANS ENCHILADAS

 

Here are a few simple substitutions you can make to my black bean breakfast enchiladas:

Corn Tortillas – corn tortillas are my to-go for enchiladas you can use flour tortillas.  Heat on a comal before dipping into bean sauce.

 

Black Bean Sauce: I used a 15 ounce can of black beans to make my bean sauce. Feel free to use homemade pinto beans to make this sauce. You will need 2 cups of beans. Find my recipe for frijoles here or spice up your canned beans with poblanos which would work well in this recipe also. Find my recipe for poblano pinto beans here.

Scrambled Eggs: Feel free to make the scrambled eggs your own. Roasted veggies mixed in, sliced jalapenos or cheese.

 

HOW TO SERVE BLACK BEANS ENCHILADAS 

Salsa

Drizzled with Mexican Crema

Diced Tomatoes

Fresh Cilantro

Avocado Slices