1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.
2. In large bowl, whisk eggs, ¼ teaspoon salt and ½ teaspoon pepper. Spray large nonstick skillet with cooking spray; heat over medium heat 1 minute. Add egg mixture and cook undisturbed 1 minute; cook and stir constantly with heatproof rubber spatula 3 minutes or to desired doneness. Transfer to large bowl; fold in black beans. Makes about 3 cups.
3. Working with 1 tortilla at a time, spoon about ⅓ cup egg mixture down center and top with 1 tablespoon cheese; fold sides of tortilla over filling and place seam-side down in prepared dish. Top with enchilada sauce and remaining ¾ cup cheese; bake 10 minutes or until cheese is melted. Chef Tip: Customize this recipe by swapping the tortillas with Tostitos® crispy rounds tortilla chips and/or the enchilada sauce with Tostitos® salsa verde. If using tortilla chips, before step 2, simmer the chips and enchilada sauce in a large nonstick skillet; transfer to the prepared baking dish. Continue with step 2, but don’t stir in the beans, and skip step 3. Top the chips with the eggs, black beans and cheese; bake 8 minutes or until the cheese is melted.
- 26 g Fat
- 10 g Saturated fat
- 392 mg Cholesterol
- 1433 mg Sodium
- 66 g Carbohydrates
- 11 g Fiber
- 6 g Sugars
- 5 g Added sugars
- 38 g Protein
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Nutritional Information
- 26 g Fat
- 10 g Saturated fat
- 392 mg Cholesterol
- 1433 mg Sodium
- 66 g Carbohydrates
- 11 g Fiber
- 6 g Sugars
- 5 g Added sugars
- 38 g Protein
Directions
1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.
2. In large bowl, whisk eggs, ¼ teaspoon salt and ½ teaspoon pepper. Spray large nonstick skillet with cooking spray; heat over medium heat 1 minute. Add egg mixture and cook undisturbed 1 minute; cook and stir constantly with heatproof rubber spatula 3 minutes or to desired doneness. Transfer to large bowl; fold in black beans. Makes about 3 cups.
3. Working with 1 tortilla at a time, spoon about ⅓ cup egg mixture down center and top with 1 tablespoon cheese; fold sides of tortilla over filling and place seam-side down in prepared dish. Top with enchilada sauce and remaining ¾ cup cheese; bake 10 minutes or until cheese is melted. Chef Tip: Customize this recipe by swapping the tortillas with Tostitos® crispy rounds tortilla chips and/or the enchilada sauce with Tostitos® salsa verde. If using tortilla chips, before step 2, simmer the chips and enchilada sauce in a large nonstick skillet; transfer to the prepared baking dish. Continue with step 2, but don’t stir in the beans, and skip step 3. Top the chips with the eggs, black beans and cheese; bake 8 minutes or until the cheese is melted.