Big Brunch Enchiladas

Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco

Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco
12 enchiladas
Pati Jinich
Course: Breakfast
Cuisine: Mexican
Keyword: Avocado, black beans, chipotles in adobo, Chorizo, corn tortillas, cotija, Eggs, Enchilada, goat cheese, pati's mexican table, Pickled Jalapeños, queso fresco
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco recipe from Pati's Mexican Table Season 4, Episode 1 “Good Morning, Mexico!”


  • 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.

30 comments on “Big Brunch Enchiladas

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  1. 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

  2. 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.

  3. 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!

  4. 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.

  5. 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!

  6. 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!


  7. 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. 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…

  8. 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 🙂

  9. 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!

  10. 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 !

  11. 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!