Are you ready to elevate your breakfast game with a dish that’s bursting with flavor and completely gluten-free? Say hello to Huevos Rancheros Breakfast Enchiladas! This vibrant Mexican-inspired recipe combines the comforting warmth of corn tortillas, the richness of eggs, and the heartiness of black beans, all smothered in zesty salsa and melted cheese. Perfect for brunch gatherings or a cozy family breakfast, these enchiladas are not only a feast for the eyes but also a delightful way to kickstart your day. Dive into this recipe and discover how to create a plate of pure deliciousness that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 4 eggs
- 1 cup black beans, rinsed and drained
- 1 cup salsa
- 1 avocado, sliced
- 1/2 cup cheese, shredded
- 1/4 cup cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or oil.
- Warm the corn tortillas in a skillet or microwave for 15-20 seconds to make them pliable and prevent cracking when rolling.
- In a mixing bowl, combine the rinsed black beans with half of the salsa and mix gently.
- Crack each egg into a separate small bowl to prepare for filling the tortillas.
- Lay out each tortilla and spread a thin layer of black bean mixture in the center.
- Carefully place one egg in the center of each tortilla, being careful not to break the yolk.
- Roll the tortilla tightly around the egg and black bean mixture, placing seam-side down in the prepared baking dish.
- Pour the remaining salsa evenly over the rolled enchiladas, ensuring complete coverage.
- Sprinkle shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the egg whites are set and the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with sliced avocado and chopped fresh cilantro before serving.
Tips
- Warm the Tortillas: To prevent your corn tortillas from cracking, warm them in a skillet or microwave for 15-20 seconds before filling. This makes them pliable and easy to roll.
- Egg Prep: Crack your eggs into separate small bowls before filling the tortillas. This ensures you can place them gently in the center without breaking the yolks.
- Layering Flavors: Mix half of the salsa with the black beans for an extra layer of flavor inside the enchiladas. This will enhance the overall taste of the dish.
- Cheese Choices: Feel free to experiment with different types of cheese. A blend of Monterey Jack and cheddar can add a delightful twist to the traditional recipe.
- Baking Time: Keep an eye on the enchiladas while baking. They are ready when the egg whites are set and the cheese is bubbly and golden.
- Garnish for Presentation: Don’t skip the garnishes! Fresh avocado slices and chopped cilantro not only add color but also enhance the dish's fresh flavors.
- Make Ahead: You can assemble the enchiladas a day in advance and store them in the fridge. Just add a few extra minutes to the baking time if cooking from cold.
- Serving Suggestions: Pair these enchiladas with a side of fresh fruit or a light salad to balance the meal and add a refreshing touch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 220mg
