Black Bean Breakfast Enchiladas
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Serves: 3-4
Ingredients
For Enchilada Sauce (You can replace Enchilada sauce with a salsa of your choosing for a lazy option):
3 tbsp olive oil
3 tbsp whole wheat flour
2 tsp of chili powder (or more or less to taste)*
1 tsp cumin
½ tsp oregano
pinch cinnamon
2 tbsp tomato paste
2 cups low sodium vegetable stock
1 tsp apple cider vinegar
salt and pepper to taste
*To make your own chili powder: grind a dried chile, like ancho or guajillo, in a coffee or spice grinder till a fine powder.
For the Enchiladas:
1 tbsp olive oil
½ large onion
2 cloves garlic
4 eggs
1 cup black beans
1 large handful of baby spinach, roughly chopped
2 cups grated cheddar cheese, divided (or whatever strong-tasting cheese you desire!)
6 wholegrain tortilla wraps (can sub for gluten free wraps if you need to)
Fresh coriander to garnish
Method
First make the enchilada sauce: The key to making this sauce is having all the ingredients ready by the stove, measured and ready to go! Heat the olive oil in a large saucepan until hot and shimmery. Add the flour and spices, and whisk for about a minute until they are fragrant. Whisk in the tomato paste, and then pour in the stock, whisking constantly. Bring the sauce to a gentle simmer, and cook for about 5 minutes until thickened. Season generously with salt and pepper, and set aside to cool (it will thicken a little more in cooling).
Next, make your filling: Heat the olive oil in a medium skillet or frying pan. Add the onion, and fry for a couple of minutes until softened. Add the garlic, and cook for a minute more. Crack the eggs into the pan, and cook, scrambling for a minute or two until cooked through. Remove from the pan and transfer to a large bowl. Stir in the black beans and season generously with salt and pepper.
Assemble your enchiladas: Preheat oven to 400F/200C, and lightly grease a 9×13 inch dish. Place about a sixth of the egg mixture in a tortilla, top with a couple of tablespoons of cheese, and then wrap the tortilla up tightly. Place into the greased pan, open side down, and repeat that process until all of the tortillas are stuffed. Top the tortillas with the enchilada sauce (or salsa), and sprinkle the remaining cheese on top.
Bake for about 20 minutes until the cheese is melted and bubbly. Remove from the oven and sprinkle with fresh coriander.
Slightly adapted from a recipe from emmaslittlekitchen.com