Breakfast Enchiladas
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Craving something new for breakfast? This is a great answer to the question of what you could do with leftover red beans and rice. The recipe presented here is a basic one, and part of the beauty of it is you can play with it and get some really great tasting variations on the same theme.
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Ingredients
6 fajita-size four tortillas
3 eggs 2 cups red beans and rice, prepared 1/2 cup shredded sharp cheddar cheese 1 1.2 cup shredded Mexican blend cheese 8-oz tomato sauce 1/4 tsp black pepper 1 tsp parsley |
Prep Time: 45 minutes
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[Note: Most stores sell a cheese blend containing (at least) cheddar, Monterey Jack, and Asadero cheeses and call it "Mexican" in the name. The variety used here contains no taco seasoning.]
Directions
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Scramble the eggs along with black pepper and parsley to taste.
Don't get caught up on how much to add. Enough for some garnish is sufficient. The main flavor of this dish comes from the other ingredients, most notably the red beans and rice. I prefer using Vigo Red Beans and Rice because everything comes pre-packaged together and is very easy to make. If you go with the Vigo, you'll need only about 1/4 of a package to make this recipe. |
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Once you have the eggs ready, warm the flour tortillas briefly by placing them between moistened paper towels in a microwave for about 30 seconds.
Using moistened paper towels is a great trick for warming any type if bread in the microwave. The moistened towels allow the bread to retain its moisture and not harden Here, you want to make the tortillas more flexible and pliable so the next steps will be easier. |
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To each tortillas, add about 1.3 cup prepared red beans and rice, 1/2 an egg, and about 1 Tbl cheddar cheese.
I prefer the taste of sharp cheddar cheese, though mild could work here as well. If you want more cheesy flavor, place half a slice of American process cheese together with your cheddar cheese. For some added flavor, replace half the beans and rice with cooked smoked sausage or Polska kielbasa. |
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Wrap the edges of the tortilla as shown but with all four edges folded and place the enchilada in a prepared 8"x8" baking pan side by side as shown.
It is very easy to overfill your tortilla, in which case you will find folding it as shown and placing it in the baking pan much more challenging. An 8"x8" pan is the perfect size for 6 of these enchiladas. Prepared simply means sprayed with cooking spray or buttered to prevent sticking. |
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Once the pan is filled with enchiladas, cover with tomato sauce and cheese.
This recipe produces a very mild dish. If you would like some added kick, replace the tomato sauce with enchilada sauce or your favorite salsa. |
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Bake at 350ºF for 15 minutes. Allow to cool for a couple of minutes and then serve warm.
If you use a 9"x13" pan, you should be able to fit in another 4 enchiladas. A serving is 2 enchiladas (believe me, you'll want a second after finishing the first), so that would extend the recipe to 5 servings total. Don't forget to increase the other ingredients accordingly if you do this. My recommendation for those who need more servings is to use two 8"x8" pans and simply double all the ingredients. |
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