These Black Bean Enchiladas with Eggs were a major hit in my house this past week.
Since I discovered enchilada sauce a few years ago, I've been experimenting with different enchilada recipes. And this was turned a-o-yum.
Although I would never be accused of overly traditional enchilada recipe creator, this is just what I came up with in my kitchen 🙂
Feel free to customize and make it your own. I omitted the cheese this time (I know - sacrilege!) But of course, add some if you like.
I served them for breakfast but would totally eat this for lunch or supper too.
The toppings are everything. I used:
- cilantro
- fresh limes
- salsa verde
- guacamole
There is so much yumminess going on in these Black Bean Enchiladas with Eggs I can't hardly stand it. Hubby loved them too. Kids? Well they passed.
These are definitely getting into a regular rotation in this house.
Especially with all that salsa verde to use up 😉
Plus, nutritionally they really hit the mark for filling, nutritious and prediabetes reversal worthy. They have 12 grams of fibre per serving. Booyah!
Hope you love them!
If you're more of a visual learner, check out this video of me making them here:
Ingredients
- 8 corn tortillas
- 1 x 540 ml can of black beans rinsed
- 1 x 540 ml can of stewed tomatoes with chilies
- ½ cup 125ml enchilada sauce
- 4 eggs
- Cilantro
- Limes
- Salsa verde
- Avocado or guacamole
Instructions
- Pre-heat the oven to 350F.
- Place the black beans in a saucepan and heat over medium low heat.
- Add the stewed tomatoes.
- Mash the beans up a bit with a fork.
- Heat the beans and tomatoes for about 5-10 minutes
- Meanwhile, heat a fry pan to medium heat.
- Once the pan is hot, warm the corn tortillas about 20-30 seconds each side so you can bend them.
- Scoop 2-3 tablespoon of the bean filling to one tortilla at a time. Fold up and place in baking dish, seam side down.
- Repeat with the remaining tortillas.
- Cover tortillas with enchilada sauce.
- Place in oven for approximately 15 minutes.
- After about 15 minutes, remove from oven
- Finally, fry the eggs to consistency desired and place the fried eggs on top of the enchiladas
- Top with cilantro and fresh pepper.
- Serve with limes, guacamole and salsa verde.
Notes
PS. Want more of the same? Check out this recipe for my Simple Black Bean Enchiladas!
Eric Berg says
I love the fact that you included both egg yolks in your recipe. Egg yolks have been demonized because they add cholestrol to your liver. But the truth is that egg yolks contain good cholesterol called HDL (High-density lipoprotein) not the bad (Low Density Lipoprotein).
One of the functions of LDL is that it acts as a natural band-aid to heal natural parts of the body when you're under stress.
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