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:
- fresh limes
- salsa verde
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:
- 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
- Salsa verde
- Avocado or guacamole
- 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.