Black Bean and Scrambled Egg Enchiladas Black Bean and Scrambled Egg Enchiladas

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2010


Enchilada Sauce:


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 salt; 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.

Nutritional facts Per serving: about

  • Sodium 1138 mg
  • Protein 22 g
  • Calories 517.0
  • Total fat 21 g
  • Potassium 439 mg
  • Cholesterol 297 mg
  • Saturated fat 8 g
  • Total carbohydrate 59 g


  • Iron 44.0
  • Folate 77.0
  • Calcium 17.0
  • Vitamin A 19.0
  • Vitamin C 12.0
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Black Bean and Scrambled Egg Enchiladas