Scrambled Egg Enchiladas with Black Bean Sauce - 27g Carbs, 6g Fiber
(Enfrijoladas con huevos revueltos)
From: Mexican Made Easy by Chef Rick Bayless
Get ahead Make the sauce several days before serving. Assemble
enchiladas a couple of hours before warming. Bake until hot
throughout, about 15 minutes.
Work Time: 30 Minutes
Total Time: 40 Minutes
Servings: 6
2 Tbsp vegetable oil, divided
1/2 small onion, sliced 1/4" thick
2 cloves garlic, chopped
1 can (15 oz) reduced-sodium black beans, with liquid
1 cup water
1 canned chipotle chile pepper in adobo sauce, chopped
1 1/2 tsp salt, divided
6 corn tortillas (7"-8" size) 4 scallions, thinly sliced
7 lg eggs
3 oz neufchatel cheese (reduced-fat cream cheese), cubed
2/3 cup shredded Mexican Chihuahua or Cheddar cheese (about 3 oz)
2 Tbsp chopped cilantro
1. Heat oven to 400 degrees F.
2. Warm 1 tablespoon oil in large skillet over medium heat. Add onion.
Cook until golden, about 7 minutes. Add garlic and cook 1 minute. Scoop
into blender, leaving oil. Set pan aside. Puree with beans, water,
pepper, and 3/4 teaspoon salt until smooth. Season with more salt, if
desired.
3. Lay tortillas on baking sheet. Coat both sides lightly with oil.
Stack in twos. Bake until pliable, about 3 minutes. Remove, stack,
and keep warm.
4. Return skillet to medium heat. Add 1 tablespoon oil and scallions.
Cook until soft, 2 to 3 minutes. Whisk eggs and 3/4 teaspoon salt. Add
to pan and stir every few seconds until eggs barely set. Remove from
heat and stir in cream cheese.
5. Put 1/2 cup sauce in 11" x 7" baking dish. Fill tortillas with
eggs, roll up, and put in dish. Pour rest of sauce over enchiladas,
completely covering. Sprinkle with cheese and bake until hot, 10 to
12 minutes. Sprinkle with cilantro and serve.
Servings: 6
Nutrition per Serving:
325 Calories, 18.5g Fat, 7g Sat Fat, 27g Carbs, 6g Fiber,
17g Protein, 962mg Sodium
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