Big Brunch Enchiladas

AguacateAvocadoblack beans

Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco

Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco

Recipe Yield

12 enchiladas

Cooking time

40 minutes

Rate this recipe

4.84 from 6 votes

Ingredients

  • 3 cups cooked black beans and their cooking broth or 2 cans black beans, drained, plus 1 cup water
  • 2 tablespoons adobo sauce from chipotles in adobo sauce
  • 1 chipotle chile in adobo sauce seeded, optional
  • 2 tablespoons vinegary sauce from pickled jalapeños or escabeche
  • 1 pound Mexican chorizo casings removed, roughly chopped
  • 3 tablespoons vegetable oil
  • 1/3 cup chopped scallions plus extra for garnish
  • 8 large eggs beaten with a fork or whisk until foamy
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 12 corn tortillas
  • 1 cup crumbled queso fresco cotija, farmer’s cheese, or goat cheese
  • 4 to 6 Pickled jalapeños seeded and chopped, optional as garnish
  • Ripe avocado slices optional

To Prepare

  • Place the cooked black beans and their cooking broth, or water if using canned beans, in a blender along with the sauce from the chipotles in adobo and the vinegary sauce from the pickled jalapeños, puree until smooth. Place the puree in a medium saucepan and heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
  • Heat a large skillet over medium heat. Once it is hot, add the chorizo and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.
  • Pre-heat a comal or cast iron skillet over medium heat.
  • Meanwhile, heat the oil in a medium, or 10-inch, nonstick skillet over medium-high heat until hot but not smoking. Add the scallions and cook until soft and translucent and the edges begin to brown lightly, about 3 minutes. Reduce the heat to medium-low, pour in the beaten eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop cooking the eggs when they are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.
  • Heat the corn tortillas, a pair at a time, on the pre-heated comal or skillet about 30 seconds to 1 minute per side. You want them to be completely heated and even slightly toasted. (Alternatively, the tortillas can be quickly “passed through hot oil,” that is quickly fried, 10 seconds per side, in pre-heated oil in a medium skillet over medium heat.) One by one, place the heated tortillas on a plate and spoon about 3 tablespoons of the scrambled eggs onto each tortilla. Roll and place on a platter seam side down. Continue with the remaining tortillas.
  • When all the tortillas are stuffed, rolled, and set on the platter, pour the bean puree on top. Cover with the cooked chorizo, crumbled queso and extra scallions. Add as much chopped pickled jalapeño as you like, as well as avocado slices.

Comments

28comments inBig Brunch Enchiladas

  1. Kathleen W

    Jan 20

    I love everything you make Pati !!! I wish your cookbooks were easier to get. Thank you for being such a wonderful person. You show love an laughter. My family has learned to luv the mexican food I love from visiting mexico. I can’t wait for this virus to go away so I can visit once again for food I love. I’ve come a long way from boxed taco’s!! As my family has said. LOL I love to cook. But cooking mexican food now at 70 is very close to my heart because of you. Thank You from the bottom of my heart.
    Sincerely Kathy

    1. Pati Jinich

      Jan 21

      Kathy, you are way too kind, thanks so much for your sweet words, un abrazo!

  2. Gabino .

    Aug 20

    Mui buena receta.
    Gracias.

    1. Pati Jinich

      Aug 23

      Que bueno que te gusto Gabino, gracias!

  3. Lisa H.

    Jun 02

    Love all of your recipes that I’ve tried. I made black bean enchiladas stuffed with taco seasoned chicken and chihuahua cheese. Topped it with your black beans and queso fresco.
    I wanted it for dinner but I plan on making your original recipe next time. I can’t wait.

    1. Pati Jinich

      Jun 02

      Thanks Lisa, have fun!

  4. Gigi

    May 04

    LOVE thz Assorted Mexican Breakfast!! We’re not Mexican bt Blk African American Bt we LOVE Mexican food & Celebrate Cinco de Mayo my birthday month! I’ve wanted to entertain a Breakfast Brunch & thz is FANTASTIC! I’m Momma the Baker, Bt 1 of daughter’s is truly a GREAT Cook naturally ANYTHG food, baking & wEase & she “LOVES” MEXICAN FOOD!! I will Surprise thm with thz Mexican Brunch!! Mothers day!

    1. Pati Jinich

      May 10

      Have a great Mexican brunch, Gigi! And Happy Mother’s Day to you too.

  5. Ruby

    Apr 29

    The picture looks like flour tortillas, but the recipe says corn. Are my eyes deceiving me?

    1. Pati Jinich

      Apr 30

      They’re corn 😉

  6. Cheryl

    Dec 16

    Love your show Pati and your recipes are incredibly delicious! I like how you covered some Mexican history in this episode. San Miguel looks so interesting and the market looks so fun! Makes me happy that the United States enjoys so many wonderful cultures and clearly the Mexican people brought in some of the best food traditions in their migration. These big brunch enchiladas make me want to call my friends, make a pot of coffee, and feast. Thank you. Oh, and I promise to make the enchiladas with corn torillas.

    1. Pati

      Dec 17

      Oh thank you for your lovely message, Cheryl! I hope you have lots of friends over and enjoy the enchiladas.

  7. Maira

    May 27

    My husband and I just binge watched your show the other night. El señor se sintió inspirado and we made the brunch enchiladas. So simple, so delicious, so amazing. He was so proud describing every flavor as we devoured the food. Se cree juez de master chef. Gracias por las recetas súper fáciles de seguir. Can’t wait to try more!

    1. Pati

      May 28

      Uy mil gracias, Maria! I hope you love all the other recipes as much.

  8. Patrick D

    May 20

    Hello Pati! Recently discovered your show and enjoy it so much. I’ve made the tres queso pasta a couple times, and cannot wait to make the brunch enchiladas. Please continue making delicious dishes!

    Cheers

    1. Pati

      May 21

      Thank you so much Patrick! I will for sure keep bringing you delicious recipes.

  9. Lalaine

    Nov 03

    Hi Pati! I just recently discovered your show and love it– your warm and kind personality shines through!! 🙂 I was just wondering about this dish– is this something that can been made in advance, or would the tortillas get soggy? I’d like to cook this for my co-workers and bring it into work, but it sounds like it shouldn’t sit too long before eating? Thank you!!

    1. Pati

      Nov 11

      Hi there! You can make it ahead of time except for the bean sauce and garnishes. Bring it to work and once you get to work, just assemble:pour the bean sauce and top with garnishes…

  10. Paul Ornelas

    Apr 29

    I’m watching your show and as a Mexican I’m proud of you and I hope you are more successful

    1. Pati

      May 01

      Paul that means so much to me- thank you!

  11. Concerned Citizen

    Jun 20

    Patti, I haven’t made these yet, but can tell by the ingredients that they have great flavor. There are a lot of ingredients but that is fine with me. The end result is what counts. Thanks for sharing all of your recipes and having such a wonderful TV show. Sylvieann 🙂

    1. Pati

      Jun 30

      Sylvieann, I love all of your comments!! You are the sweetest!

  12. wendy miller

    Jun 19

    Pati I am confused about chipotle chili’s in adobe sauce is this something I buy or do I make it? If I make it could you tell me how?

    1. Pati

      Jun 22

      Hi Wendy, You can buy chipotle chiles in adobo sauce in cans at your local Latin Market or in the international aisle of your grocery store. Or I have a recipe you can use to make your own: http://patijinich.com/pati_2020/2011/02/chipotle_chiles_in_adobo_sauce-2/

  13. Luciana

    May 13

    Hi Pati, I just made these enchiladas for dinner yesterday and it was a big hit with my family. We all loved it. I just left out the chorizo, as we are vegetarians, but the dish was absolutely delicious! As Brazilians, we love black beans, and this recipe was an excellent way to cook it in a different way. I will be making this over and over again. I love your show! Keep up the good work and amazing recipes!
    P.S – my mouth waters every time I watch your show!

    1. Pati

      May 14

      Gracias!

  14. Clara

    Apr 27

    Hi Pati! You’re such an inspiration. Watching your show the other day made me want to dive in to my Mexican culture.. Can’t wait to try these and your nopalitos for breakfast / lunch. Do you think that replacing the eggs with a potato or cheese filling would make it appropriate as a dinner entrée? Trying to experiment… Thanks for your input !

    1. Pati

      Apr 29

      It would be phenomenal! I have also made them with potato and chorizo, and leave out the chorizo from the garnish.

  15. Mary

    Apr 10

    I made these last night and they were terrific! I was a little intimidated at first, but it turned out to be such a simple and delicious recipe. Thanks again for another great dinner!

    1. Pati

      Apr 12

      So happy to hear, Mary, we love them just as much!

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