Breakfast enfrijoladas with scrambled eggs are one of our favorite meals. It’s so easy to make. Plus it’s cheap and you probably already have all of the ingredients on hand. Enfrijoladas are pretty similar to enchiladas except they’re covered in a bean sauce instead of a chile sauce.
If you’re on a tight budget this should definitely be one of your go to meals. You don’t even have to add the eggs! In fact I often make it without any filling for dinner and they are amazing. I just like to add rice on the side. Everyone makes their enfrijoladas differently. Some like to add chorizo as a filling and some keep it simple and don’t add anything. So get creative! These are pretty hard to mess up!
The bean sauce is just a thinner version of my refried beans but with a secret ingredient added in for spice and extra flavor. Can you guess what it is?
It’s two dried morita peppers. The peppers just add a bit more flavor to the beans but it’s not spicy at all. If you want it spicy you can add more. Morita peppers are a staple in my house. I use them in my addicting salsa macha and in many other Mexican recipes. Morita peppers have a spicy smoky flavor that I just love and they take my bean sauce from good to out of this world delicious!
I think the bean sauce taste so much better when you cook them from scratch instead of using canned beans. Cooking dried beans is so simple and mostly hands off. So why not take the extra step. I assure you your enfrijoladas will be so much better if you do 🙂 In the photos you can see that I used pinto beans but black bean enfrijoladas are just as delicious so take your pick.
I think my favorite part of many Mexican dishes are the garnishes. I usually add a lot more than what you see in the photos. Avocado, cilantro, onion, radishes and cheese are great for garnishing. We used feta cheese in the photos because we couldn’t find queso fresco. While my husband loved the feta I definitely prefer queso fresco. Feta cheese has a much stronger odor and taste compared to queso fresco at least to me it does.
Have you ever had enfrijoladas? I’d love to hear your method of making them. If you haven’t had these what are you waiting for?? They’re cheap, easy and delicious. I hope you make them soon. Let me know your thoughts on this recipe in the comments below! Thanks for visiting! 🙂
Breakfast Enfrijoladas with Scrambled Eggs
delicious breakfast enfrijoladas
- 2 cups dried pinto beans rinsed
- 2 bay leaves
- 2 garlic cloves
- 2 morita peppers
- 2 tbsp bacon grease
- 1/2 of small white onion chopped
- 7 cups of water or more if needed
- 6 corn tortillas
- 6 eggs beaten and scrambled
In a large pot bring beans, bay leaves, garlic and water to a boil.
Reduce heat to low and cover.
Simmer for about 3 hours or until beans are tender. (You can always add more water to the beans if you need to.)
Toast the two morita peppers in a skillet on medium heat for about 30 seconds.
Then put the peppers in the pot with the beans to soak and soften up.
Transfer beans, peppers and 1- 1 1/2 cups of broth from the beans to blender. Blend until smooth. (You can do this in 2 batches if necessary.)
In a pot over medium heat add the bacon grease and when hot add the diced onion. Saute onions for a couple of minutes.
Add the bean sauce to the pot. Simmer for about 5-8 minutes. Salt to taste.
Fry the tortillas in a little bit of oil until pliable.Then transfer to a paper towel lined plate.
Starting with one tortilla at a time spread the beans sauce over the tortilla.
Fill the tortilla with a little bit of the scrambled eggs.
Close the tortilla and spread more bean sauce over the top.
Repeat with remaining tortillas.
Garnish, serve and enjoy!