Description
Breakfast enchiladas with poblano sauce are a delightful twist on traditional Mexican cuisine, filled with scrambled eggs, black beans, and roasted poblano peppers, topped with a creamy roasted poblano sauce.
Ingredients
- Flour tortillas: 8 large
- Eggs: 6 large
- Black beans: 1 can (15 oz), drained and rinsed
- Cheddar cheese: 1 cup, shredded
- Poblano peppers: 2, roasted and diced
- Onion: 1 medium, diced
- Fresh cilantro: 1/4 cup, chopped
- Olive oil: 2 tablespoons
- Salt: to taste
- Pepper: to taste
- Garlic: 2 cloves
- Vegetable broth: 1 cup
- Lime juice: 1 tablespoon
Instructions
- Preheat your oven to 425°F (220°C) and roast the poblano peppers until charred.
- Steam the roasted peppers, peel, and chop them.
- Sauté onion and garlic in olive oil until translucent, then add roasted peppers, broth, lime juice, and salt. Simmer and blend until smooth.
- In a skillet, sauté onion in olive oil, then scramble the eggs and mix with black beans, roasted peppers, cheese, and cilantro.
- Preheat the oven to 350°F (175°C). Assemble enchiladas by filling tortillas with the egg mixture and rolling them up.
- Place enchiladas seam-side down in a greased baking dish and cover with poblano sauce.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with cilantro and serve warm.
Notes
- Use fresh, ripe poblano peppers for the best flavor.
- Consider using whole wheat tortillas for a healthier option.
- Leftovers can be stored in an airtight container for 3-4 days.
- For freezing, wrap tightly and store for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 200mg
Keywords: breakfast enchiladas, poblano sauce, Mexican cuisine, healthy breakfast