Menu
Author:
Franco Salzillo
Enchiladas come in all flavors and colors. After all, these are, in a way, tacos so saucy you have to eat them with a fork and knife. And just like tacos, everything goes as a filling — from shredded chicken to cheese and even scrambled eggs.
Today we’re making a classic enchilada style that’s pretty common for breakfast and lunch, the black bean enchiladas. The Spanish word for a bean is ‘frijol,’ so enchiladas bathed on bean sauce are called enfrijoladas. And yes, they’re fantastic!
To make enchiladas, you’ll need corn tortillas, and the fresher, the better. We’re filling these with scrambled eggs — gently cooked in butter with a few diced caramelized onions. Still, you can fill yours with cheese or chicken instead.
The sauce is refried black beans and chicken stock. And we’re using canned beans, but you can make yours in a pressure cooker and mash them yourself. There’s no need, though.
More often than not, it’s the toppings that make enchiladas great, and we’re going all the way with these bean enchiladas with drizzled sour cream, crumbly queso fresco, coarsely chopped cilantro, some onion and spicy chorizo sausage.
If you thought pancakes were a satisfying breakfast, wait until you try these! If there’s something Mexicans do very well is breakfast. You’ll keep hunger at bay all day! That’s guaranteed. Who knew beans could be so fun?
Mince the onion, whisk the eggs in a bowl, slice the jalapeño peppers.
In a skillet, melt the butter and sauté half the onions. Pour in the eggs and scramble. Set aside.
In the same skillet, cook the chorizo sausage until crumbly, slightly charred and crispy. Use a fork to crumble the chorizo and set it aside.
In a small saucepan, heat the refried beans and the chicken stock until simmering.
In a clean skillet or griddle, add a teaspoon of oil and gently fry the tortillas on both sides, about one minute per side.
Fill each tortilla with the scrambled eggs, roll and tuck tightly on a plate. Serve three per plate.
Pour the bean sauce over the egg enchiladas and garnish with sour cream, raw onion, crumbled queso fresco, cilantro, chorizo and jalapeño slices.
