Potato Egg Breakfast Enchiladas (Print Version)
# Ingredients:
→ Main Components
01 -
Large eggs, whisked (6)
02 -
Medium potato, shredded (1, about 1 heaping cup)
03 -
Black beans, drained and rinsed (14 ounce can)
04 -
Tortillas of your choice (8-10)
→ Sauce and Toppings
05 -
Ranchero sauce (1 recipe)
06 -
Shredded cheese of choice (1 cup)
07 -
Fresh cilantro, chopped (3 tablespoons)
→ Seasonings and Oil
08 -
Cooking oil (2 tablespoons)
09 -
Salt (½ teaspoon)
10 -
Black pepper to taste
→ Optional Toppings
11 -
Sour cream for serving
12 -
Avocado, diced or sliced
# Instructions:
01 -
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shredded potatoes, season with salt and pepper, and cook until crispy, about 2-3 minutes per side. Remove to a plate.
02 -
Combine drained black beans with ½ cup ranchero sauce in a medium bowl and set aside.
03 -
Using the same skillet, heat remaining oil over low heat. Scramble eggs until just soft, as they'll continue cooking in the oven. Add to the black bean mixture along with crispy potatoes, salt, and 1 tablespoon cilantro. Combine well.
04 -
Preheat oven to 350°F. Coat a 9x13 baking dish with cooking spray and spread a thin layer of ranchero sauce. Fill tortillas with the egg-bean mixture, roll, and place seam-side down. Top with remaining sauce and cheese. Bake 10-15 minutes until cheese melts. Garnish with remaining cilantro.
# Notes:
01 -
Pre-shredded potatoes from the refrigerated section can be used for convenience.
02 -
Works with any type of tortilla - corn, flour, or whole wheat.
03 -
Serve with sour cream and avocado for extra richness.