Big Brunch Egg Enchiladas
These enchiladas are irresistible to eat and irresistible to dress up! Soft scrambled eggs cooked with tender scallions are wrapped in soft corn tortillas, bathed in a savory black bean sauce seasoned with the addicting sweet and spicy chipotle in adobo sauce and the tangy brine of pickled jalapeños. Top with crunchy chorizo crumbles, soft avocado bites and slightly salty queso fresco, and you have an anytime full feast in a single platter.
Make This Recipe
Ingredients
3 cups cooked black beans and their cooking broth or 2 cans black beans, drained, plus 1 cup water
2 tablespoons adobo sauce from chipotles in adobo sauce
1 chipotle chile in adobo sauce seeded, optional
2 tablespoons vinegary sauce from pickled jalapeños or escabeche
1/2 pound Mexican chorizo casings removed, roughly chopped
2 tablespoons vegetable oil
1/3 cup chopped scallions plus extra for garnish
8 Eggland’s Best eggs, Large, lightly beaten
1/8 teaspoon kosher or coarse sea salt or more to taste
12 corn tortillas
1/2 cup crumbled queso fresco or cotija, farmer’s cheese, or goat cheese
4 to 6 Pickled jalapeños seeded and chopped, optional as garnish
Ripe avocado slices optional as garnish
Preparation
- Place the cooked black beans and their cooking broth, or water if using canned beans, in a blender along with the sauce from the chipotles in adobo and the vinegary sauce from the pickled jalapeños, puree until smooth. Place the puree in a medium saucepan and heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
- Heat a large skillet over medium heat. Once it is hot, add the chorizo and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.
- Pre-heat a comal or cast iron skillet over medium heat.
- Meanwhile, heat the oil in a medium, or 10-inch, nonstick skillet over medium-high heat until hot but not smoking. Add the scallions and cook until soft and translucent and the edges begin to brown lightly, about 3 minutes. Reduce the heat to medium-low, pour in the beaten eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop cooking the eggs when they are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.
- Heat the corn tortillas, a pair at a time, on the pre-heated comal or skillet about 30 seconds to 1 minute per side. You want them to be completely heated and even slightly toasted. (Alternatively, the tortillas can be quickly “passed through hot oil,” that is quickly fried, 10 seconds per side, in preheated oil in a medium skillet over medium heat.) One by one, place the heated tortillas on a plate and spoon about 3 tablespoons of the scrambled eggs onto each tortilla. Roll and place on a platter seam side down. Continue with the remaining tortillas.
- When all the tortillas are stuffed, rolled, and set on the platter, pour the bean puree on top. Cover with the cooked chorizo, crumbled queso and extra scallions. Add as much chopped pickled jalapeño as you like, as well as diced avocado or avocado slices.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 enchiladas |
|---|---|
| Calories | 487 |
| Fat | 27.2g |
| Saturated Fat | 7.9g |
| Cholesterol | 270mg |
| Sodium | 1208mg |
| Carbohydrates | 39.1g |
| Dietary Fiber | 10.9g |
| Protein | 23.4g |