Sunday, March 20, 2011

Black Bean & Scrambled Egg Enchiladas

I'd like to commit to making every single recipe from a cookbook. Or maybe a few cookbooks. I know there are groups about that (like TWD which I was part of before). Being part of a group like that is great because it forces you to make dishes you otherwise might not or might not make time for. So I guess what I'm saying is that I want to try making everything in Canadian Living: The Vegetarian Collection. I love that it has a variety of dishes, some with interesting twists like these black bean and scrambled egg enchiladas, the recipes are all fairly simple and easy to accomplish on a weeknight, and the ingredients are all really easy to find. Has anyone else made anything from this book? Have people outside of Canada even heard of it? Anyway, I'm not formally committing myself to it right now but perhaps soon.

At first I didn't want to make these enchiladas because while I do like scrambled eggs, I knew we'd have leftovers and the idea of reheated scrambled eggs does not appeal to me. I'm really happy I made it, as it was delicious, but I was right about reheated scrambled eggs not being good. I think this dish is best served to a large group where it will be finished in one night. I liked that it was something a little different than other enchiladas I've made.

If this sounds good, you might also like:
Lentil Veggie Burrito Casserole
Frijoles, Etc. Casserole
Black Bean and Zucchini Chilaquiles
Southwest Brunch Bake

Black Bean & Scrambled Egg Enchiladas
Adapted from Canadian Living: The Vegetarian Collection

1 can (19 oz/540 mL) black beans, drained and rinsed
1 can (4.5 oz/126 mL) chopped green chilies, drained
1 tbsp lime juice
12 eggs
3 green onions, thinly sliced
1/4 tsp salt
1/4 tsp black pepper
2 tbsp butter
8 large (10 inch) whole wheat tortillas
3/4 cup Cheddar cheese

Enchilada Sauce:
1 tbsp olive oil
1 red onion, diced
1 clove garlic, minced
680 mL tomato sauce (my can might not have been exactly 680 mL, something around 680 though)
1 cup vegetable broth
2 tsp chili powder
1 tsp dried oregano
1/4 cup chopped fresh cilantro (I didn't add it but would next time)

Enchilada Sauce: In saucepan, heat oil over medium heat; fry onion and garlic until onion is softened, about 3 minutes. Stir in tomatoes, broth, chili powder, oregano and sa< bring to boil. Reduce heat and simmer for 15 minutes. Stir in cilantro. Set aside.

In bowl, combine beans, chilies, lime juice and 1/2 cup of the enchilada sauce; mash with fork. Set aside.

In separate bowl, beat together eggs, 1/4 cup water, half of the green onions, the salt and pepper.

In skillet, melt butter over medium heat; cook eggs, stirring, just until softly set but still moist.

Divide bean mixture among tortillas, spreading evenly. Spoon egg mixture along bottom third of each; roll up tortilla. Trim ends; place, seam side down, in greased 13- x 9-inch (3 L) glass baking dish. Spoon 3 cups of the remaining sauce over top. Sprinkle with cheese.

Bake in 375°F oven until hot and bubbly, about 30 minutes. After removing from the oven, top with remaining green onions. Serve with remaining sauce.


Parsley Sage said...

I have plans to do black bean soft tacos for dinner tomorrow...I may now make a change to the menu! Thanks for sharing :)

Anonymous said...

That looks yummmmmmy!!! I think I will have to get this cookbook.

Joanne said...

I'm currently cooking through a Michael Symon cooking with a bunch of other bloggers and I love it because it's forced me to cook things I probably never would have otherwise! THe book is really meat-heavy and I'm leaning more toward vegetarian these days so after I'm done, I might try to find a veg book to cook through!

I've never seen scrambled eggs in enchiladas but they sound delicious!

janet said...

All the power to you if you want to cook a book!

I used to really like blogging events because they might force me to try new ingredients, cuisines, etc... but now that I am so used to pushing my boundaries, I prefer my meals to be dictated by seasonal produce (and stuff on sale!) as well as my cookbook du jour. Sometimes wacky cooking can be stressful if I can't finish up all the food, since I hate to waste things!

Although one cookbook would help me focus... I tend to be very scattered.. ;)

Johanna GGG said...

woah - 12 eggs - that is a truckload of scrambled eggs. I have tried a breakfast burrito with scrambled tofu and if I made this I would be tempted to use tofu rather than eggs - that way you could eat leftovers for a few days!!!

J3nn (Jenn's Menu and Lifestyle Blog) said...

That looks delicious! Like a Mexican breakfast lasagna.

Hannah said...

Oh how curious- It looks sort of like a Mexican lasagna! Naturally, I agree with the tofu comment above... That would be great!

grace said...

yeah...scrambled eggs do not good leftovers make. that said, this is a really inventive batch of enchiladas--well done!

Adam said...

I love cookbooks but find myself just cherry picking things and then they just sit around (although I'm determined to go back them). And this recipe looks so good. Normally I'm not really a "cook", but that first image has me drooling. Eggs + Cheese always has me interested :) (so does cheese + cheese :)) .

Xiaolu @ 6 Bittersweets said...

I've never tried enchiladas but this looks great! I've considered committing to a cookbook but I know I'd start going crazy thinking what other great blog or magazine or other cookbook recipes I'm keeping myself from haha. And I have too many cookbooks to demand my attn.

Deborah said...

There are several cookbooks I'd like to cook my way through. There are so many recipes and so little time! This casserole sounds delicious - but I can see how the leftovers wouldn't be as good as the original dish.

fresh365 said...

This looks different from the enchiladas I usually make as well. But that is a good thing, to get me out of my rut! Thanks for the inspiration!

Maggie said...

Black beans are a large part of my diet, and I LOVE Mexican style food. I think I will try it with tofu and share with my vegan friends.

Hi from Ruth! said...

I just bought my sister this exact Canadian Living Veg cookbook for her birthday, and she's tried a number of recipes out of it and LOVES it...and I mean LOOOVVVES it! I'm tempted now to go and buy one myself...I'll definitely want to try this recipe...maybe halved so that we don't have leftovers.



Kevin said...

That is one tasty looking breakfast enchilada!

Lisa said...

Oh my. This looks fabulous. Another must try from your blog.

Rock Kitaro said...

Very Interesting!!!