Breakfast is one of my favorite meals to make. But during the week? It just doesn't happen. I look forward to Sundays, where we sleep in just a little bit and I can make and enjoy a good breakfast, without having to run out the door.
Most of my breakfast recipes are of the sweet variety, because I have found that good savory breakfasts recipes are harder to come by. So I am always on the lookout for them.
This recipe for Scrambled Egg Enchiladas with Black Bean Sauce seemed right up my alley - I love Mexican food and black beans are one of my very favorite things to eat.
The original recipe makes six (small) servings. Since there are only two of us, I adjusted things slightly, with my changes noted in parentheses in the recipe below.
Both my husband and I really liked these breakfast enchiladas. They filled us up, but I didn't feel so full after eating them (the lack of tons of cheese probably helped), like I often do when I have enchiladas. The one thing that was lacking though, was spice. The recipe calls for one chipotle pepper to be blended with the black beans to make the sauce, but I tasted zero spice in the finished dish. Next time, I will add two (or three!) chipotles, so the sauce really has a kick. But that, of course, is just personal preference, and if you have a low heat tolerance, stick with one.
Scrambled Egg Enchiladas with Black Bean Sauce
Prevention Magazine, Summer 2009
2 Tbsp vegetable oil, divided (extra virgin olive oil)
1/2 small onion, sliced 1/4 inch thick
2 cloves garlic, chopped
1 15 oz can black beans, with liquid
1 C water (1/2 C)
1 canned chipotle pepper in adobo sauce
1 1/2 tsp salt, divided
6 corn tortillas (5)
4 scallions, thinly sliced
7 large eggs (5)
3 oz Neufchatel cheese, cubed (cream cheese)
3/4 C shredded Mexican Chihuaha or Cheddar cheese (pre-shredded Mexican blend)
2 Tbsp chopped cilantro
Heat oven to 400 degrees.
Warm 1 Tbsp oil in large skillet over medium heat. Add onion. Cook until golden, about 7 minutes. Add garlic and cook 1 minute. Scoop into blender, leaving oil. Set pan aside. Puree onion and garlic with beans, water, chipotle pepper, and 3/4 tsp salt until smooth. Season with more salt, if desired.
Lay tortillas on baking sheet. Lightly coat both sides with oil. Bake until pliable, about 3 minutes. Remove, stack, and keep warm.
Return skillet to medium heat. Add 1 Tbsp oil and scallions. Cook until soft, 2 to 3 minutes. Whisk eggs and 3/4 tsp salt. Add to pan and stir every few seconds until eggs barely set. Remove from heat and stir in cream cheese.
Put 1/2 C sauce in a 11" x 7" (8" x 8") baking dish. Fill tortillas with eggs, roll up, and put in dish. Pour the rest of sauce over enchiladas, covering completely. Sprinkle with cheese and bake until hot, 10 to 12 minutes. Sprinkle with cilantro and serve.