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.