Black Bean and Scrambled Egg Enchiladas

By The Canadian Living Test Kitchen

36 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	517517 cal
pro	22 g22g pro
total fat	21 g21g total fat
sat. fat	8 g8g sat. fat
carb	59 g59g carb
fibre	7 g7g fibre
chol	297 mg297mg chol
sodium	1,138 mg1,138mg sodium
potassium	439 mg439mg potassium
% RDI:	-
calcium	1717 calcium
iron	4444 iron
vit A	1919 vit A
vit C	1212 vit C
folate	7777 folate

Preparation time: 15 minutes
Cook time : 1 hour
Total time : PT1H15M

Ingredients

1 1can can(19 oz/540 mL) black beanblack beans, drained and rinsed
1 1can can(4-1/2 oz/127 mL) chopped green chiligreen chilies, drained
1 tbsp lime juice 1 1tbsp tbsplime juice
12 eggs 12 12eggeggs
3 green onions , thinly sliced3 3green oniongreen onions, thinly sliced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp butter 2 2tbsp tbspbutter
8 large flour tortillas 8 8large flour tortillaflour tortillas
3/4 cup shredded Monterey Jack cheese 3/4 3/4cup cupshredded Monterey jack cheese
Enchilada Sauce:
1 tbsp olive oil 1 1tbsp tbspolive oil
1 red onion , diced1 1red onionred onions, diced
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 1bottle bottle(680 mL) strained tomatoes, (passata)
1 cup vegetable broth 1 1cup cupvegetable broth
2 tsp chili powder 2 2tsp tspchili powder
1 tsp dried oregano 1 1tsp tspdried oregano
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander

Preparation

Enchilada Sauce: In saucepan, heat oil over medium heat; fry onion and garlic until onion is softened, about 3 minutes. Stir in tomatoes, broth, chili powder, oregano and sa< bring to boil. Reduce heat and simmer for 15 minutes. Stir in coriander. Set aside.

In bowl, combine beans, chilies, lime juice and 1/2 cup (125 mL) of the enchilada sauce; mash with fork. Set aside.

In separate bowl, beat together eggs, 1/4 cup (50 mL) water, half of the green onions, the salt and pepper.

In skillet, melt butter over medium heat; cook eggs, stirring, just until softly set but still moist.

Divide bean mixture among tortillas, spreading evenly. Spoon egg mixture along bottom third of each; roll up tortilla. Trim ends; place, seam side down, in greased 13- x 9-inch (3 L) glass baking dish. Spoon 3 cups (750 mL) of the remaining sauce over top. Sprinkle with cheese and remaining green onions.

Bake in 375°F (190°C) oven until hot and bubbly, about 30 minutes. Serve with remaining sauce.

Source : Canadian Living Magazine: April 2010