Description
Delicious and hearty breakfast enchiladas filled with scrambled eggs, black beans, roasted poblano peppers, and cheddar cheese, topped with a creamy homemade poblano sauce. This comforting dish combines smoky, tangy, and savory flavors, making it a perfect morning meal to start your day with a flavorful twist.
Ingredients
Scale
Main Ingredients
- 8 large flour tortillas
- 6 large eggs
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 2 poblano peppers, roasted and diced
- 1 medium onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 cup vegetable broth
- 1 tablespoon lime juice
- Salt, to taste
- Pepper, to taste
Instructions
- Roast the Poblanos: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast them until the skins are charred and blistered, about 15 minutes. Remove from the oven.
- Prepare the Poblano Sauce: Place the roasted peppers in a bowl and cover with plastic wrap or a lid to steam for 10 minutes. Once cooled, peel off the charred skins and dice the peppers.
- Make the Sauce Base: In a skillet, heat olive oil over medium heat. Sauté the diced onion and garlic until translucent and fragrant. Add the roasted poblano peppers, vegetable broth, lime juice, and salt to the skillet. Simmer for 5 minutes, then transfer the mixture to a blender and blend until smooth. Set aside.
- Prepare the Filling: In a skillet, heat olive oil over medium heat. Sauté the onion until soft, then add the beaten eggs and scramble gently. Stir in black beans, diced roasted poblanos, shredded cheddar cheese, and chopped cilantro. Season with salt and pepper to taste, mixing well.
- Assemble the Enchiladas: Preheat the oven to 350°F (175°C). Fill each flour tortilla with the egg mixture and carefully roll them up. Place the rolled enchiladas seam-side down in a greased baking dish.
- Add the Sauce and Bake: Pour the prepared poblano sauce evenly over the enchiladas, covering them completely. Bake in the oven for 20-25 minutes, until the sauce is bubbly and the top edges of the tortillas are slightly golden.
- Serve: Remove from the oven, garnish with additional chopped cilantro, and serve the enchiladas warm for a flavorful breakfast treat.
Notes
- You can roast poblano peppers on a grill or directly on a gas stove flame if preferred.
- For a spicier sauce, include some seeds from the poblano peppers or add a jalapeño while blending.
- Use mild cheddar or a sharper cheese depending on your taste preference.
- Leftover enchiladas reheat well in the oven or microwave.
- For a vegetarian option, these enchiladas are already suitable; swap out cheese for vegan cheese to make vegan-friendly.
