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Black Bean Enchiladas with Eggs

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: April Saunders


  • 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


  • 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.


If you don't have corn tortillas, you can use wheat instead.