Onion, beans and chili, garnish with chorizo
You are going to love these egg enchiladas with bean sauce, as it is the perfect breakfast for any day of the week. Do not think twice and enjoy this recipe
Ingredients:
- 1 1/2 cups whole black beans
- 2 tablespoons chipotle chile in marinade
- 1 cup of water, or broth from cooking the beans
- enough of salt
- enough of pepper
- 2 tablespoons of margarine
- 1/4 cups white onion, finely chopped
- 1/4 cups tomato, finely chopped, without seeds
- 1 serrano chile, thinly sliced
- 6 pieces of egg
- to taste of salt
- 2 tablespoons of margarine
- 8 corn tortillas
- 1/4 cups chorizo, lightly browned
- to taste avocado
Preparation:
Blend the whole beans, the marinated chipotles and the bean broth.
Pour the mixture into a pot, season with salt and pepper, and bring to a boil.
Melt margarine in a hot pan and fry the onion, tomato and chile until they start to get a little colour.
Later, add the egg and salt and cook for 3 minutes or until cooked.
Booking.
Heat margarine in a pan, add the tortillas, fill with the Mexican-style egg and roll up. Finally, bathe the egg enchiladas with the bean sauce.
Garnish the egg enchiladas with chorizo and avocado.