Black Bean Enfrijoladas with Scrambled Eggs

22 minutes
8 servings
Black Bean Enfrijoladas with Scrambled Eggs
Return to Full Recipe List Print Recipe


Black beans, undrained
2 15 oz. cans
Fresh espazote and a few leaves for garnish
2 sprigs
Cooking oil, divided
2 tbsp
Mexican crema
1/4 cup
Eggs, beaten
Corn tortillas, warmed
Onion slices
Jalapeño slices
Avocado slices
Cotija cheese, crumbled



  1. COMBINE beans and epazote sprigs in a blender. BLEND until smooth.
  2. HEAT 1 tablespoon cooking oil in a large pan over low-medium heat. POUR in blended bean mixture. BRING to a simmer (about 8 minutes). STIR in cream and CONTINUE simmering for 2 minutes. TURN heat off and keep warm.
  3. HEAT remaining oil in a small frying pan. ADD eggs and FOLD until firm.
  4. FILL tortillas with 2-3 tablespoons of scrambled eggs. ROLL and ARRANGE 2-3 with seam side down on a serving plate. POUR 1/3 cup bean mixture over rolled tortillas. GARNISH with onion, jalapeño slices, avocado slices, a sprinkle of cotija cheese, and a few epazote leaves. SERVE.