In order to bring you the best organic produce, some ingredients may differ from those depicted.
Two-bean enchiladas with green chiles and fried eggs
Gluten-Free, Mediterranean, Family-Friendly, Vegetarian, Soy-Free
2 Servings, 720 Calories/Serving
Cook up an authentic taste of New Mexico with this easy enchilada dish, packed with two kinds of beans and mild green chiles.
In your bag
- 1 organic yellow onion
- ½ cup cooked black beans
- ½ cup cooked pinto beans
- Sun Basket enchilada sauce spice blend (granulated garlic - coriander - dried Mexican oregano)
- 1 cup diced tomatoes
- 2 tablespoons diced mild green chiles
- 8 Mi Rancho 100% corn tortillas
- 1 cup shredded Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
- 4 or 5 sprigs organic fresh cilantro
- 2 organic eggs
Calories: 720, Protein: 26g (52% DV), Fiber: 12g (48% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 1g, Saturated Fat: 10g (50% DV), Cholesterol: 195mg (65% DV), Sodium: 580mg (24% DV), Carbohydrates: 91g (30% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Make the enchilada sauce
Heat the oven to 400°F.
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- 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 and enchilada sauce spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the beans, tomatoes, green chiles, and ½ cup [¾ cup] water and cook, stirring occasionally, until thickened slightly, 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 is cooking, heat the tortillas.
Warm the tortillas
- Remove 6  tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6  tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
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. Meanwhile, 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 (from your pantry) 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.
Transfer the enchiladas to individual plates and top each serving with an egg. Garnish with the cilantro and serve.
- Measure the onion.
- Rinse the beans.
- Measure the water for the enchilada sauce.
- Count the tortillas.
- Help assemble the enchiladas.