I can't believe it's already been one month since #purusing30! You guys, it was THE BEST TIME and I can't wait to share more (coming at the end of this month, I promise). Not going to lie, I think I'm finally over my post-birthday blues but the struggle was definitely real.
Because I rented a big house type of place for the festivities, I decided that we would make almost all the food at the compound instead of going out or getting delivery. For Saturday morning's champagne brunch (more on that soon), I wanted the corresponding food to be hearty because I knew we would be out all day drinking by the pool, so fruit and yogurt were not going to cut it. Then a light bulb went off, and it dawned on me to try breakfast enchiladas. Who doesn’t love enchiladas? The melted cheese mixed with the flavors of the sauce and meat are delicious! On top of that, it's a great recipe for groups; feeding 20+ people is a challenge. Here’s the recipe:
Prep time: 25 minutes | Cook time: 20 minutes | Yields: 8-10 enchiladas (depending on how tightly you roll them)
- Cooking spray
- 3 cans (10 oz. each)of green enchilada sauce
- 1 Tbsp. oil
- 10 small links breakfast sausage
- 12 eggs, whisked
- 2 avocados, diced
- 1 can black beans (rinsed & drained)
- 3 cups shredded cheese – pepper jack, cheddar and Monterey Jack
- ¼ cup green onions, thinly sliced
- ½ cup fresh cilantro, chopped
- 8-10 large flour tortillas
- Preheat the oven to 350° F.
- Spray a 9”x13” baking dish with cooking spray.
- Spread ⅓ cup of sauce on the pan and set it aside.
- Dice the sausage links and cook them in the oil until they're golden brown.
- Once cooked, remove from the heat and set aside.
- Cook the eggs for about 7 minutes or until scrambled. Set them aside.
- Add sauce to a large plate. Lay your first tortilla on the plate, coating it with the sauce. In the middle of the tortilla, add eggs, sausage, black beans, cilantro, onions and cheese. Tightly roll the enchilada and place it in the baking dish. Repeat these steps with the rest of the tortillas. The tighter you oll them, the more you’ll fit in the dish.
- Once all of the enchiladas are rolled and placed in the baking dish, spread about ½ cup of sauce over them; sprinkle the top with the shredded cheese.
- Place the dish in the oven for 20 minutes.
- Let the enchiladas cool for a few minutes; then top the melted deliciousness with fresh cilantro, onions and avocado (you can also add some black beans if any remain).
- If you want to get fancy, add sour cream to the top.
- The only thing left is to enjoy!