Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Add the ground breakfast sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. If there's excessive grease, carefully drain most of it off. Add the chopped yellow onion and red bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.1 pound ground breakfast sausage, 1 medium yellow onion, 1 red bell pepper
- Stir in the minced garlic, chili powder, cumin, and smoked paprika (if using). Cook for another minute until fragrant, stirring constantly. Season the mixture with salt and freshly ground black pepper to your liking. Remove the skillet from the heat.2 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, Salt and freshly ground black pepper
- In a medium bowl, whisk together the lightly beaten eggs and milk (or half-and-half) until well combined. Season with a pinch of salt and pepper.8 large eggs, 1/4 cup milk or half-and-half, Salt and freshly ground black pepper
- Add the rinsed and drained black beans and the can of undrained diced tomatoes and green chilies to the sausage and vegetable mixture in the skillet. Stir gently to combine all the ingredients. Pour the egg mixture over the filling ingredients in the skillet and stir it in until everything is evenly distributed and coated. The mixture will be a little wet; this is okay.1 (15-ounce) can black beans, 1 (10-ounce) can diced tomatoes and green chilies, 1 pound ground breakfast sausage, 1 medium yellow onion, 1 red bell pepper, 2 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 8 large eggs, 1/4 cup milk or half-and-half
- Gently warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving them for about 30-60 seconds, or by briefly heating them in a dry skillet over medium heat for about 15-20 seconds per side until pliable. This step prevents them from breaking when you roll or fold them.12 corn tortillas
- Working one at a time, spoon about a quarter cup of the filling mixture into the center of a warmed tortilla. Roll or fold the tortilla into an enchilada shape and place it seam-side down in a lightly greased 9x13 inch baking dish. Continue filling and rolling/folding the remaining tortillas, arranging them snugly in the baking dish.12 corn tortillas
- Sprinkle the shredded Monterey Jack cheese and sharp cheddar cheese evenly over the top of the enchiladas in the baking dish.2 cups shredded Monterey Jack cheese, 1 cup shredded sharp cheddar cheese
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the eggs are fully set.
- Let the Breakfast Enchiladas stand for a few minutes before serving. Serve hot with your favorite toppings such as sour cream, fresh cilantro, diced avocado, salsa, or hot sauce.Sour cream or Greek yogurt, Fresh cilantro, chopped, Diced avocado, Salsa, Hot sauce
Notes
These are great for making ahead and can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months.