Scrambled eggs with black beans and veggies wrapped in a tortilla and smothered in a homemade enchilada sauce topped with feta cheese, tomatoes and avocado. These Black Bean Vegetarian Enchiladas are what weekend breakfasts should be and more.
Before we talk more about the enchiladas I want to say I’m referring to these as breakfast enchiladas because they have egg in them and I ate them at breakfast time but like who is to say that means they are a breakfast food? Eat them at anytime of the day. Breakfast, brunch, lunch, afternoon tea, linner, dinner, after dinner, midnight snack.
Watch the video for Black Bean Vegetarian Enchiladas here:
My typical breakfast usually is something like Banana Bread Overnight Oats. Especially on weekdays, but on days that can be slower, like the weekend I prefer to make something that requires a little bit more effort and gets everyone excited. These black bean vegetarian enchiladas do just that.
I especially love making these in the winter where I can snuggle up with a coffee whilst breakfast cooks.
Tips for making breakfast enchiladas quickly
- The enchilada sauce, which you must absolute make yourself! Can be made days in advance and kept in the fridge. Seriously, it makes these breakfast enchiladas that much better.
- I used my homemade flour tortillas for this recipe but unlike the sauce I won’t judge if you go store bought route, especially if it’s a lazy Sunday and you don’t have a batch of homemade tortillas just randomly laying around.
- Chop all the vegetables up the night before, you can even go that one step further and pre cook them and then just reheat in the morning with the black beans and eggs.
I love topping my enchiladas with fresh tomato and avocado mixed with lime juice for that extra wow and freshness but you could always add more cheese and it will still taste amazing.
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Eggs scrambled with beans, veggies and spices then rolled in a tortilla and topped with a mouth watering enchilada sauce. These Black Bean Vegetarian Enchiladas are a gift from the breakfasts gods.
- 3 tbsp plain flour
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 cup vegetable stock
- salt and pepper
- 1 tbsp olive oil
- 1 brown onion sliced
- 1 capsicum sliced
- 3 cloves garlic minced
- 1 can black beans
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp each salt and pepper
- 6 eggs scrambled
- 6 flour tortillas
- 1/2 cup feta or choice of cheese
- 1 avocado
- 1 lime
- 2 tomatoes diced
Have all your spices measure out and ready to go.
Place a medium sized saucepan over medium heat and add the oil, heat until warm. Pour in the flour and spices and whisk constantly for 1 minute.
Add in the tomato paste and whisk until everything is combined. Add the stock a little at a time whilst continuing to whisk so no lumps form. Watch the video above to see what I mean
Turn the heat down and simmer for 10 minutes whilst whisking often. Taste and season accordingly with salt and pepper.
Preheat the oven to 180°C/350°F
Heat olive oil in a frying pan over medium heat. Add the onions and garlic and sauté until the onion is translucent, around 5 minutes. Add the capsicum and sauté for a further 2 minutes. Add in the black beans and spices. Cook until heated through about 5 minutes.
Add eggs and cook until eggs have cooked through.
Add your enchilada sauce to a dish that is bigger than your tortillas. Dip one side of the tortilla into the sauce. Lay the tortilla sauce side up on your work space and fill tortilla with bean and egg mixture. Roll up and place seam side down into a baking dish, pour over enchilada sauce and sprinkle with cheese.
Place into the oven to bake for 10 minutes.
Mash the avocado and squeeze in the juice of the lime.
To serve place enchiladas on serving plate topped with mashed avocado and diced tomatoes
Serving size is one enchilada.
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