Let’s start by scrambling 6 eggs.
Season your eggs with 1/2 teaspoon of ground cumin…
And 1/4 teaspoon of chili powder.
Don’t forget to add a pinch of salt and pepper!
Heat a few tablespoons of vegetable oil in a pan and over medium heat cook your eggs.
My husband’s grandma makes the fluffiest scrambled eggs I have ever eaten! Her secret? A well oiled pan, patience, and gently turning the eggs with a spoon!
Time to put our enchiladas together!
Grab a medium sized tortilla and spoon a couple tablespoons of canned black beans into the center…
Next add a bit of your scrambled eggs…
A palmful of shredded cheese…
Cheddar, pepper-jack, or even cotija cheese would be great!
Then top it all with a few leaves of fresh spinach!
You know me, always sneaking spinach into something!
Carefully roll up your tortilla and repeat until you have a baking dish full of these soon to be enchiladas!
Before these go into the oven, please pour 1/2 a cup of heavy cream…
and 1/2 a cup of salsa verde on top!
One more thing! Top this dish with just a bit more cheese!
Ok, now you can pop this into your pre-heated 400 degree oven for 20 minutes or until…
I just love it when this happen!
Please pass the sour cream because breakfast (or brunch) is served!
- Serves 4 hungry adults or 6 hungry kids
- 6 eggs, scrambled
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 6 medium sized tortillas
- whole black beans
- 1 1/2 cups shredded cheese
- 1 cup fresh spinach
- 1/2 cup heavy cream
- 1/2 cup salsa verde