scrambled egg enchiladas with black bean sauce

Sorry, I had already started eating it. 🙁

I fell in love with Rick Bayless on Top Chef Masters. I want to base a trip on going to one of his restaurants to have that mole sauce. I do. I’ll admit it.  So, when I got my e-newsletter from Prevention magazine and saw a recipe from him, I figured I’d go for it (although it is slightly adapted). I loved that pretty much everything in the recipe (minus corn tortillas and chipotle in adobo) I keep in the house.

And it’s amazing. One of the best (if not THE best) breakfast dishes ever. suitNtie practically proposed marriage over it…but we’re already married. It’s just that good. So make it already!

Also, FYI: this sauce is killer on eggs in general.

2 tbsp vegetable oil, divided
1/2 sm onion, sliced 1/4″ thick
2 cloves garlic, chopped
1 can (15 oz) reduced-sodium black beans, with liquid
3/4 c water
1 canned chipotle chile pepper in adobo sauce, chopped
1 1/2 tsp salt, divided
6 corn tortillas (7″-8″ size)
3 scallions, thinly sliced
6 lg eggs
3 oz neufchatel cheese (reduced-fat cream cheese), cubed ( I used 1/3 less fat Philly)
2/3 c shredded Mexican Chihuahua or Cheddar cheese (about 3 oz)
2 tbsp chopped cilantro

1. Heat oven to 400°F.

2. Warm 1 tablespoon oil in large skillet over medium heat. Add onion. Cook until golden, about 7 minutes. Add garlic and cook 1 minute. Scoop into blender, leaving oil. Set pan aside. Puree with beans, water, pepper, cilantro and 3/4 teaspoon salt until smooth. Season with more salt, if desired.

3. Lay tortillas on baking sheet. Coat both sides lightly with oil. Stack in twos. Bake until pliable, about 3 minutes. Remove, stack, and keep warm.

4. Return skillet to medium heat. Add 1 tablespoon oil and scallions. Cook until soft, 2 to 3 minutes. Whisk eggs and 3/4 teaspoon salt. Add to pan and stir every few seconds until eggs barely set. Remove from heat and stir in cream cheese.

5. Put 1/2 cup sauce in 11″ x 7″ baking dish. Fill tortillas with eggs, roll up, and put in dish. Pour rest of sauce over enchiladas, completely covering. Sprinkle with cheese and bake until hot, 10 to 12 minutes.