Black Bean Enchiladas with Eggs
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x 540 ml can of black beans
x 540 ml can of stewed tomatoes with chilies
125ml enchilada sauce
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.