Scrambled Eggs Enchiladas w/ black bean sauce (Prev)

By Nitaj3

Ingredients

• GET AHEAD
• Make the sauce several days before serving. Assemble enchiladas a couple of hours before warming. Bake until hot throughout, about 15 minutes.
• 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
• 1 c water
• 1 canned chipotle chile pepper in adobo sauce, chopped
• 1 1/2 tsp salt, divided
• 6 corn tortillas (7"-8" size) 4 scallions, thinly sliced
• 7 lg eggs
• 3 oz neufchatel cheese (reduced-fat cream cheese), cubed
• 2/3 c shredded Mexican Chihuahua or Cheddar cheese (about 3 oz)
• 2 tbsp chopped cilantro

Details

Servings 6
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

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, 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. Sprinkle with cilantro and serve.

Nutritional Info Per Serving 325 Cal, 17 G Pro, 27 G carb, 6 g fiber, 18.5 g fat, 7 g sat fat, 962 mg sodium


Read more: http://www.prevention.com/food/cook/mexican-made-easy/scrambled-egg-enchiladas-black-bean-sauce#ixzz29IElgQaN