Enfrijoladas With Scrambled Eggs

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #33292

September 08, 2019



"1 chipotles in adobo sauce, or more to taste need one of these too Mexico"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (912.4 g)
  • Calories 1676.7
  • Total Fat - 86.1 g
  • Saturated Fat - 34.4 g
  • Cholesterol - 1889.1 mg
  • Sodium - 2292.5 mg
  • Total Carbohydrate - 104.4 g
  • Dietary Fiber - 23.4 g
  • Sugars - 7.5 g
  • Protein - 121 g
  • Calcium - 1493.9 mg
  • Iron - 15.5 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 1.3 mg

Step 1

Combine all ingredients in a blender and puree until smooth.

Step 2

Taste, and season with extra salt if needed.

Step 3

Heat in skillet

Step 4

Put tortillas to get hot in this mixture

Step 5

Put tortilla on plate

Step 6

Put some filling on 1/2

Step 7

Fold over and let cheese melt

Step 8

Meanwhile eggs:

Step 9

Heat oil in a 12-inch skillet over medium-high heat.

Step 10

Add onion, jalapeño

Step 11

Saute

Step 12

Add tomato, season with salt and pepper, and cook, stirring, until soft

Step 13

Add cilantro and eggs, and cook, folding eggs over in large curds occasionally, until cooked through, about 4 minutes.

Step 14

Put a serving on side of tortilla

Step 15

Put some more of the heated bean sauce on tortilla not eggs

Tips & Variations


No special items needed.

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