If you’re looking for something different to make for your weekend brunch, these vegetarian breakfast enchiladas are as simple as they are delicious.
Satisfy your sweet tooth with this easy-to-make recipe for Black Bean, Egg, and Vegetable Breakfast Enchiladas Verdes.
1. Info for Black Bean, Egg, and Vegetable Breakfast Enchiladas Verdes
- Cook Time: 45 min
- Total Time: 45 min
- Servings: 12
- Calories: 207.03 kcal
2. Ingredients for Black Bean, Egg, and Vegetable Breakfast Enchiladas Verdes
- 1 (16 oz.) jar salsa verde
- 1/4 cup loosely packed cilantro
- 1/2 red bell pepper
- 1/2 green or yellow bell pepper
- 1/2 red onion
- 3 1/2 Tbsp. olive oil (divided)
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 cup canned black beans (drained and rinsed)
- 3/4 tsp. salt, (divided)
- Black pepper
- 6 large eggs
- extra-virgin olive oil
- Black pepper
- 6 oz. (1 1/2 cups) shredded Mexican blend cheese (divided)
- 12 6-inch corn tortillas
- Diced avocado
- Sour cream
Preheat oven to 350°F.
Spoon about 1/2 cup of salsa verde into the bottom of a 9×13-inch baking dish. Set aside.
Finely mince the cilantro and set aside. Finely dice the peppers and onion.
Set a large skillet over medium-high heat and pour in olive oil. Once the oil is shimmering, add the peppers and onion.
Cook the vegetables, stirring frequently, until softened and slightly browned, 6-8 minutes. Add the black beans, cumin, coriander, and salt and pepper. Cook, continuing to stir, for 1-2 minutes longer.
Remove the skillet from the heat. Transfer the black bean and vegetable mixture to a large mixing bowl.
Crack the eggs into a separate mixing bowl and beat until smooth.
Return the skillet to the stovetop and turn the heat to medium-low. Add the olive oil.
Once the oil is shimmering, pour the eggs into the skillet. Cook, folding the eggs with a rubber spatula, until they are softly scrambled, 2-3 minutes. Take care not to overcook the eggs. Season with salt and black pepper.
Transfer the eggs to the bowl with the black bean mixture and add 1/3 of the shredded cheese. Mix with a rubber spatula to combine.
Place one warmed tortilla on a dinner plate. Spoon about 1/4 cup of the black bean and egg mixture into the center of the tortilla. Using clean hands, tightly roll the enchilada and place seam-side down in the sauced casserole dish. Repeat with the remaining tortillas.
Once all the tortillas are rolled and arranged in the baking dish, pour the remaining salsa verde evenly over the enchiladas. Sprinkle the remaining shredded cheese over the top.
Bake the enchiladas on middle rack of oven until the edges are bubbling and the cheese is melted and slightly golden brown, 22-25 minutes.
Check to see that enchiladas are done. Remove from oven or add time as needed.
Sprinkle with the minced cilantro. Serve with diced avocado and sour cream, if desired.