Save It This Cheesy Enchilada Breakfast Skillet with Black Beans transforms simple mornings into celebrations. Packed with melty cheese, smoky enchilada sauce, and hearty black beans, it brings comfort to your breakfast table in under thirty minutes. Whether you cook for friends or just want to spice up your routine, this skillet is pure flavor and warmth in every bubbly bite.
I first made this on a Saturday when we needed a fun twist for brunch. My partner still talks about the crispy golden edges that form when the cheese meets the hot skillet.
Ingredients
- Fresh eggs: provide a fluffy and rich base go for pasture raised if you can for deeper flavor
- Black beans: bring fiber and heartiness rinse canned beans well or cook your own for extra creaminess
- Enchilada sauce: delivers smoky and tangy flavor look for one low in added sugar
- Grated sharp cheddar cheese: melts perfectly and adds sharp richness choose block cheese and grate yourself for best melt
- Sweet onion: softens into a subtle aromatic base dice finely for even flavor
- Jalapeno: adds a mild heat optional but recommended for a kick pick one with firm skin
- Corn tortillas: give classic enchilada texture slice into strips for best bite
- Cilantro: finishes with freshness seek bright green leaves
- Cooking oil: prevents sticking and helps onions caramelize I use neutral avocado oil
Instructions
- Prep and Chop:
- Dice the onion finely remove the seeds from the jalapeno and slice into thin rounds cut tortillas into short strips this prep ensures every bite blends seamlessly
- Sauté the Aromatics:
- Warm oil in a large oven safe skillet over medium heat add onions and cook for about five minutes until soft and just golden stir occasionally add jalapeno and cook one more minute for mellow heat
- Build the Base:
- Stir in black beans tortilla strips and half the enchilada sauce toss to coat let everything heat together so tortillas soften and beans warm up about two minutes
- Add the Eggs:
- Create little wells in the skillet crack eggs into each well sprinkle with salt use the back of a spoon to nudge beans and tortillas around if you need space
- Pour and Top:
- Drizzle the rest of the enchilada sauce over everything scatter grated cheese evenly so it covers the top completely
- Bake to Bubbly:
- Transfer the skillet to an oven heated to four hundred degrees Fahrenheit bake for ten to twelve minutes until the eggs are just set and cheese is deeply golden
- Finish and Serve:
- Let cool two minutes sprinkle with fresh cilantro and serve hot with extra tortillas lime wedges or hot sauce on the side
Save It Every time the smell of toasting enchilada sauce fills my kitchen I am brought back to Sunday mornings with my sister where we fought over the last crispy cheesy corner. I always add a bit more jalapeno for just the right spark in every bite.
Storage Tips
Store leftovers in airtight containers and refrigerate up to four days. Reheat gently in a skillet with a splash of water to revive the cheese and tortillas. I do not recommend freezing eggs as the texture can change.
Ingredient Substitutions
You can swap cheddar for Monterey Jack or a vegan cheese shreds with similar melt. Use pinto beans or even cooked lentils if black beans are not on hand. For spicier eaters chipotle in adobo or a pinch of chili flakes works instead of jalapeno.
Serving Suggestions
Serve straight out of the skillet for family style brunch or offer sides like avocado slices and pickled onions. This also works wrapped in a flour tortilla for quick breakfast burritos on the go.
Cultural and Historical Context
Enchiladas have deep roots in Mexican cuisine dating back centuries as a way to combine tortillas with rich sauces. This breakfast adaptation brings together the savor of north Mexican enchilada traditions with modern convenience.
Seasonal Adaptations
Use roasted butternut squash or sweet potatoes in place of some black beans during fall and winter In spring fresh spinach or ramps can be added for a green punch During summer try topping with fresh tomatoes or corn for extra sweetness My favorite time to make this is late fall when the kitchen feels coziest thanks to bubbling cheese and warming spices.
Success Stories
A neighbor once borrowed this recipe for her weekend brunch and ended up serving it at her baby shower it is now a family request every time she visits. Friends always ask for the recipe card after the first bite.
Freezer Meal Conversion
For make ahead use only the beans tortillas and sauce then freeze in a covered dish. When ready thaw add eggs cheese bake fresh and garnish with cilantro. This trick makes it perfect for quick entertaining.
Save It Make this skillet once and you will crave the bubbly cheese and smoky sauce all week long. Gather your family&friends around the table for a breakfast worth celebrating.
Common Questions About Recipes
- → Can I use canned black beans?
Yes, canned black beans work perfectly. Be sure to drain and rinse them before adding to the skillet.
- → Which cheese melts best in this dish?
Cheddar, Monterey Jack, or a Mexican cheese blend deliver excellent melt and flavor in this skillet.
- → What toppings go well with this breakfast?
Try fresh cilantro, sliced avocado, chopped green onions, sour cream, or salsa for extra brightness.
- → Can I make this skillet vegetarian?
Absolutely. The combination of black beans and eggs provides hearty protein without meat.
- → Is it possible to prepare ahead of time?
You can prep ingredients in advance. For best results, assemble and cook just before serving.