Ingredients
The following ingredients have 10 Servings
- 1 tablespoon vegetable oil
- 3/4 cup finely diced yellow onion (approximately 1/2 a small onion)
- 3 cloves of garlic, minced
- 1 (4-ounce) can diced green chile
- 1 (15-ounce) can pinto beans
- 6 ounces breakfast sausage links (approximately 8 small links), casings removed and cut into small pieces
- 8 eggs, beaten
- 1 tablespoon chopped fresh cilantro
- 1 (10-ounce) can enchilada sauce
- 10 medium flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Instruction
- Heat the vegetable oil in a large saucepan over medium heat. Add the onions and let them cook for about five minutes or so, stirring occasionally until softened. Add the garlic and green chile to the onions and cook for another 2-3 minutes. Add the beans, along with the liquid in the can. Stir and bring to a boil. Reduce to a strong simmer and let it all cook together for 5 minutes. Mash the bean, using a fork or potato masher, until the beans are broken down. Lower the heat to low and they will thicken while you make the eggs and sausage.
- Place the sausage in a large non-stick skillet. Turn the heat to medium and cook the sausage, breaking it up with a spatula, until it’s cooked through. Lower the heat to low and add the eggs and cilantro. Stir continuously to scramble the eggs cooking them just until they start to form curds and most of the liquid has disappeared. Remove the pan from the heat.
- Coat the bottom of a 9×13 baking dish with a 1/4 cup of enchilada sauce. Place a little less than a 1/4 cup of the beans and 1/4 cup of the eggs on one side of a tortilla. Roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Pour the rest of the sauce over the enchiladas. Top with the shredded cheese. If making ahead, cover the enchiladas and keep them in the refrigerator for up to a day.
- Preheat the oven to 350 degrees. Uncover the enchiladas and bake for 30-40 minutes, or until hot and bubbly. (see note)
