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Enchiladas de Huevo con Frijol (Egg and Bean Enchiladas)

These Enchiladas de Huevo con Frijol (Bean and Egg Enchiladas) make an easy and hearty breakfast, with all the flavors of Campeche.
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Total Time 40 minutes
Course Breakfast
Cuisine Mexican
Servings 4 servings

Ingredients
  

Filling:

  • 6 large eggs
  • 1/4 teaspoon salt

Frijoles Colados

  • 2 cups canned black beans, drained
  • 1 cup vegetable broth or water
  • 1 tablespoon lard

Sauce:

  • 1 large Roma tomato
  • 1 tablespoon lard
  • 1 large white onion, finely chopped
  • 4 epazote leaves, chopped
  • 6 small serrano peppers, whole

Assembly:

  • 12 corn tortillas, freshly made
  • 1/2 cup ground pumpkin seeds (pepitas)

Instructions
 

To Make the Filling

  • Bring a medium saucepot of water to a boil. Slowly drop in the eggs with a slotted spoon, and boil for 11 minutes. Drain and transfer to an ice bath. Let them cool there for 5 minutes then peel and chop them. Transfer the chopped egg to a medium bowl, add salt, and mix

To make the Frijoles Colados

  • In the blender combine the beans and broth, and puree until smooth. It should have the consistency of a thin cream soup. Heat lard in a large skillet over medium-low heat. Add the pureed beans and simmer for 5 minutes while stirring or until the beans thicken slightly. Season to taste with salt. Remove from the heat and set aside.

To Make the Sauce

  • Bring water to a boil in a small saucepot, add the tomato, and cook for 6 to 7 minutes or until the skin bursts and the tomato softens. Remove from the water, peel the skin and transfer to blender with 3/4 cup of tomato cooking water. Puree until smooth.
  • Heat lard in a medium skillet or pot over medium-low heat. Add onion and epazote and cook for 5 minutes or until the onion is tender and translucent. Pour in the tomato puree and add the serrano peppers. Reduce heat to low, cover, and simmer for 15 minutes. Season to taste with salt.
  • Dip a warm tortilla into the sauce and fill with about 2 tablespoons of the egg. Roll tightly and place on a platter. Repeat with the remaining tortillas and egg filling. Reheat the bean puree, and pour it over the tortillas, top with the remaining tomato salsa, and sprinkle the ground pumpkin seeds on top.

Notes

  • You can substitute the lard with the vegetable oil of your choosing.
  • Freshly made corn tortillas would work best with this recipe, but if you are using store bought tortillas heat them up first (in oil, on the comal, or in the microwave) before dipping them in the sauce.
  • If you can't find epazote, use a combination of cilantro and oregano. *
  • The recipe doesn't say, but you can add another whole green chile or habanero to the pureed beans when they are simmering for an extra kick.
Keyword breakfast enchiladas, mexican breakfast, mexican cooking
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