Ingredients
Scale
- 12 large flour tortillas (soft taco size)
- 10 large eggs, whisked
- 1/4 cup whole milk
- 1 lb breakfast sausage, browned and crumbled
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups shredded Mexican blend cheese
- 1 can (10 oz) red or green enchilada sauce
- 1/2 cup diced green onions
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Step 1: Scramble the Eggs: In a large skillet over medium heat, spray a little non-stick cooking spray. Whisk the eggs and milk together with a pinch of salt and pepper. Pour the mixture into the skillet and scramble until just set. You want them slightly soft because they will cook further in the oven. Remove from heat and set aside.
- Step 2: Prepare the Filling Mix: In a large mixing bowl, combine the scrambled eggs, browned breakfast sausage, drained black beans, and half of the shredded cheese. Stir gently to combine all the ingredients so that every bite of your enchiladas has a bit of everything.
- Step 3: Assemble the Enchiladas: Lay out a tortilla and place about 1/3 cup of the filling in the center. Roll the tortilla tightly and place it seam-side down on a large, greased sheet pan. Repeat this process until all 12 tortillas are filled and lined up snugly on the pan. They should fit perfectly in two rows.
- Step 4: Add Sauce and Cheese: Pour the enchilada sauce evenly over the center of the rolled tortillas, leaving the ends slightly exposed if you like them crunchy. Sprinkle the remaining cup of shredded cheese over the top of the sauce. This creates a beautiful melted crust during the baking process.
- Step 5: Baking or Freezing: If eating immediately, bake at 350°F (175°C) for 25-30 minutes until the cheese is bubbly and the tortillas are golden. If freezing, allow the assembled (but unbaked) enchiladas to cool completely. Wrap the entire sheet pan in plastic wrap and then foil, or transfer individual rolls to freezer-safe containers. When ready to eat, bake from frozen for 45 minutes or thaw overnight and bake for 30 minutes.
- Step 6: Garnish and Serve: Remove the pan from the oven and let it sit for 5 minutes. Top with diced green onions and fresh cilantro. Serve with a side of sour cream, salsa, or sliced avocado for the perfect finishing touch.
- Cook Time: 50 minutes