Two-bean enchiladas with Southwestern chile sauce and fried eggs

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 520 Calories/Serving

30–40 Minutes

A black bean and pinto duo make for family-friendly vegetarian enchiladas, leveled up with mild green chile sauce and protein-packed fried eggs.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 yellow onion
1 cup cooked black beans
1 cup cooked pinto beans
Southwestern spice blend (granulated garlic - - ground coriander - dried Mexican oregano )
1 tablespoon tomato paste
¼ cup diced mild green chiles
2 cups diced tomatoes
16 Mi Rancho 100% corn tortillas
1½ cups shredded Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
5 or 6 sprigs fresh cilantro
4 pasture-raised organic eggs

Nutrition per serving

Calories 520, Total Fat 19g (24% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 230mg (10% DV), Total Carb. 61g (22% DV), Fiber 13g (46% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Milk, Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the enchilada sauce

Heat the oven to 400°F.

Peel and coarsely chop the yellow onion.
Rinse the black beans and pinto beans.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, Southwestern spice blend, and tomato paste, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the beans, green chiles, tomatoes, and ¾ cup water and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Transfer the sauce to a medium bowl and season to taste with salt and pepper. Wipe out the pan.
While the sauce cooks, heat the tortillas.

Warm the tortillas

Remove 12 tortillas from the package; save the rest for another use.

Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 4 to 5 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping.

Assemble and bake the enchiladas

On a work surface, lay the tortillas side by side. Spoon about ½ cup enchilada sauce and 1 tablespoon Mexican cheese blend across the center of each tortilla. Carefully roll up the tortillas and place them, seam side down, in a large baking dish. Top the enchiladas with the remaining sauce and cheese. Bake until the enchiladas are heated through and the cheese is melted, 5 to 7 minutes.
While the enchiladas cook, prepare the garnish and the eggs.

Prep the garnish; cook the eggs

Coarsely chop the cilantro.

In the same pan used for the enchilada sauce, warm 1 to 2 teaspoons butter or oil over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Serve

Transfer the enchiladas to individual plates and top with the eggs. Sprinkle with the cilantro and serve.

Kids Can!

Rinse the beans.
Arrange the tortillas for warming.
Set the table.
Sprinkle the cilantro.
Serve the meal.

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