Breakfast Enchiladas (with and without meat)
Recipe makes approximately 22 small enchiladas (6 egg/veggie, 16 with meat)
2 bell peppers chopped
1 large onion, chopped
Olive oil for cooking (or cooking fat of choice)
1/4 cup milk of choice
1/2 of a 15-oz can black beans, rinsed and drained (or more if desired)
Corn tortillas (about 22 small)
1 lb ground pork
16 oz Oaxaca cheese, shredded
1 jar enchilada sauce of choice (16 oz approx)
1 tbsp plus 1 tsp Tex Mex seasoning (or taco seasoning of choice)
1 tsp salt
1/2 tsp black pepper
Heat 1 tbsp oil in large skillet over medium-high heat. Add chopped peppers and onions and sautée until soft, about 8-10 min. While cooking, add 1 tbsp Tex Mex or taco seasoning. Once cooked, transfer to a large bowl. Set aside.
In a separate large mixing bowl, combine eggs, milk and 1 tsp Tex Mex or taco seasoning and whisk together until combined. Add 1 tsp oil to the empty pan you used for the veggies and turn the heat to medium. Scramble the eggs, then add them to the bowl with the cooked veggies. Add 1/2 the can of black beans and 3/4 of the shredded cheese to the mixture and stir to combine.
Add ground pork, 1 tsp salt and 1/2 tsp black pepper to the empty pan, chopping up with spatula until Fully cooked/browned. Remove from heat. Set aside. **(You’re doing the pork last so as to not contaminate the veggies and eggs for those who don’t eat meat. If everyone eats meat or you aren’t making any meat-free enchiladas, cook in whatever order you want)**
Now you’re ready to assemble your enchiladas!
Choose your pans- I used a small one for veggie and a larger lasagna-style pan for the meat ones. In each pan, spoon a few spoonfuls of enchilada sauce onto the bottom and spread around to prevent the enchiladas from sticking.
On a cutting board, lay out 6 small corn tortillas at a time to make assembly easier. Start with meatless ones (I just made 6 of these). Spoon about 1/3 cup of the egg, veggie and bean mixture onto each tortilla. If it’s too much to close the tortilla, take some out. Roll each tortilla up to close and place them in pan with the seam facing down so they don’t open back up.
Add the ground pork to the egg mixture and stir to combine. Lay out 6 more tortillas and continue assembling, this time placing the finished rolled-up enchiladas in the larger pan. Continue until mixture is used up. We had 4 extra enchiladas that didn’t fit onto the large pan, so I put them in a small aluminum disposable pan to freeze them for maternity leave.
Top the two main pans with enchilada sauce and the remainder of the cheese. Bake at 350 degrees for 20 minutes to heat through, and serve!
If you’re making a day ahead, wait to add the sauce and cheese on top until you’re ready to bake.
Serve with sliced avocado, sour cream, salsa and chopped cilantro!