Enfrijoladas With Scrambled Eggs
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Recipe: #33292
September 08, 2019
Categories: Fresh Tomatoes, Breakfast, Beans, Black Beans, Eggs, Vegetables, Mexican more
"1 chipotles in adobo sauce, or more to taste need one of these too Mexico"
Ingredients
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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