Black Bean, Egg, and Vegetable Breakfast Enchiladas Verdes

Black Bean, Egg, and Vegetable Breakfast Enchiladas Verdes cover

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Black Bean, Egg, and Vegetable Breakfast Enchiladas Verdes

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Ingredients

Warning0 allergens identified

Black Bean, Egg, and Vegetable Breakfast Enchiladas Verdes

1 salsa verde(1 jar is 16 oz.)

¼ cup cilantro(loosely packed)

½ red bell pepper

½ yellow bell pepper(or green)

½ red onion

2 tablespoons extra-virgin olive oil(for vegetables)

½ tsp ground cumin

½ tsp ground coriander

1 cup canned black beans(drained and rinsed)

salt(to taste, for vegetables)

black pepper(to taste, for vegetables)

6 large eggs

1 ½ teaspoons extra-virgin olive oil(for eggs)

½ tsp salt(for eggs)

black pepper(to taste, for eggs)

6 ounces mexican blend cheese(shredded, 6 oz. is about 1 1/2 cups)

10 corn tortillas(6-inch, warmed)

diced avocado

sour cream

Instructions

Preheat oven to 350°F.

Spoon about 1/2 cup of salsa verde into the bottom of a 9x13-inch baking dish. Set aside.

Finely mince the cilantro and set aside. Finely dice the peppers and onion.

Set a large skillet over medium high heat and pour in olive oil. Once the oil is shimmering, add the peppers and onion.

Cook the vegetables, stirring frequently, until softened and slightly browned, 6-8 minutes. Add the black beans, cumin, coriander, and salt and pepper. Cook, continuing to stir, for 1-2 minutes longer.

Remove the skillet from the heat. Transfer the black bean and vegetable mixture to a large mixing bowl.

Crack the eggs into a separate mixing bowl and beat until smooth.

Return the skillet to the stovetop and turn the heat to medium-low. Add the olive oil.

Once the oil is shimmering, pour the eggs into the skillet. Cook, folding the eggs with a rubber spatula, until they are softly scrambled, 2-3 minutes. Take care not to overcook the eggs. Season with salt and black pepper.

Transfer the eggs to the bowl with the black bean mixture and add 1/3 of the shredded cheese. Mix with a rubber spatula to combine.

Place one warmed tortilla on a dinner plate. Spoon about 1/4 cup of the black bean and egg mixture into the center of the tortilla. Using clean hands, tightly roll the enchilada and place seam-side down in the sauced casserole dish. Repeat with the remaining tortillas.

Once all the tortillas are rolled and arranged in the baking dish, pour the remaining salsa verde evenly over the enchiladas. Sprinkle the remaining shredded cheese over the top.

Bake the enchiladas on middle rack of oven until the edges are bubbling and the cheese is melted and slightly golden brown, 22-25 minutes.

Check to see that enchiladas are done. Remove from oven or add time as needed.

Sprinkle with the minced cilantro. Serve with diced avocado and sour cream, if desired.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Warm Your Tortillas Properly 🌯
Wrap corn tortillas in a damp towel and warm them in a skillet or over an open flame for 10-15 seconds each side before filling—this prevents cracking and makes them pliable for rolling.
Toast Your Spices First 🌶️
Lightly toast the ground coriander and cumin in a dry skillet for 30 seconds before adding to the vegetables to unlock deeper, more complex flavors in your filling.
Layer Your Sauce Strategically 🟢
Spread a thin layer of salsa verde on the baking dish bottom before adding enchiladas, then reserve sauce for topping—this prevents soggy bottoms while ensuring even sauce distribution.
Add Eggs at the Right Moment ⏰
Cook your scrambled eggs until just slightly underdone (they'll finish cooking in the oven), then fold in the warm black bean and vegetable mixture while eggs are still creamy.
Chill Your Avocado Addition ❄️
Dice and refrigerate avocado separately until serving time, then add fresh just before plating to prevent browning and maintain bright color and creamy texture.