Cheesy Enchilada Breakfast Skillet (Printable Version)
Savor a flavorful skillet with melted cheese, black beans, and eggs for a bold, satisfying breakfast.
# The Ingredients You'll Need:
→ Main Ingredients
01 - 2 tablespoons olive oil
02 - 1 small yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 jalapeño pepper, seeded and minced
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 0.5 teaspoon kosher salt
09 - 1 can (10 ounces) red enchilada sauce
10 - 6 large eggs
11 - 1.5 cups shredded Monterey Jack cheese
12 - 0.5 cup shredded cheddar cheese
→ Garnishes
13 - 0.25 cup chopped fresh cilantro
14 - 1 avocado, sliced
15 - 2 scallions, thinly sliced
16 - 0.25 cup sour cream
17 - Lime wedges, for serving
# Step-by-Step Instructions:
01 - Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion, red bell pepper, and jalapeño, cooking until softened and fragrant, about 4 minutes.
02 - Stir in black beans, ground cumin, chili powder, and salt. Cook, stirring, for 2 minutes until the spices are aromatic.
03 - Pour enchilada sauce over the mixture and combine thoroughly. Let the mixture simmer for 2 minutes.
04 - Using a spoon, create six small wells in the mixture. Crack an egg carefully into each well.
05 - Sprinkle both Monterey Jack and cheddar cheese evenly over the skillet. Transfer the skillet to an oven preheated to 375°F and bake until egg whites are set but yolks remain slightly runny, about 12 minutes.
06 - Remove skillet from oven and allow to cool for 2 minutes. Garnish with chopped cilantro, sliced avocado, scallions, dollops of sour cream, and lime wedges before serving.
# Additional Tips::
01 -
- Quick and easy from start to finish
- Requires only one pan for minimal cleanup
- Fills you up with balanced protein and fiber
- Adaptable to vegan or vegetarian needs
02 -
- High in protein from both eggs and beans
- Great for meal prep can reheat easily
- Vegetarian friendly with simple swaps for dairy free diets
03 -
- Use a very hot skillet for crispier tortilla edges but watch closely so cheese does not burn
- Always let the skillet rest two minutes out of the oven to set the eggs and meld flavors
- For extra depth toast your tortillas in the dry pan before building the dish I learned this transforms the whole flavor