Breakfast › Tex-Mex Enchiladas

Serves 4

• 8 corn tortillas
• 1 lb chorizo
• 4 tomatoes, peeled, seeded, diced
• 4 pasilla chillies, roasted, peeled, diced
• 1 tbsp unsalted butter
• 8 eggs, beaten
• 2 tbsp cilantro, chopped
• salt & pepper to taste
• 1 16-oz can green enchilada sauce
• 2 tbsp cooked black beans
• 2 tbsp fresh lime juice
• 4 oz sour cream or creme fraiche
• 4 oz queso fresco (Mexican cheese)
• ½ cup pico de gallo or fresh salsa

1. Preheat oven to 400 degrees
2. Wrap all tortillas in aluminum foil and place in the oven for 5 minutes
3. Meanwhile, heat non-stick pan over medium high heat.  Add a small amount of olive oil.  Add chorizo and break up in pan with rubber spatula.  Cook chorizo for 3-4 minutes or until golden brown and cooked through
4. Add tomatoes, chilies, black beans and butter.  Cook until butter is melted
5. Pour in eggs and stir in cilantro.  Season with salt and pepper. Let cook for additional 2-3 minutes or until eggs are cooked but still soft. Turn off heat
6. Remove tortillas and place on flat surface.  Evenly distribute eggs into tortillas.  Roll up tortillas and place in roasting pan seam side down
7. Pour enchilada sauce over enchiladas and cook for 5 minutes or until sauce is bubbling
8. In mixing bowl, add lime juice to sour cream. Drizzle sour cream (or creme frache) over enchiladas, top with queso fresco and pico de gallo
9. Serve immediately