Egg Enchiladas

Margarina Primavera
You will love these egg enchiladas with bean sauce, as they are the perfect breakfast for any day of the week. Don’t think twice and enjoy this recipe with the delicious touch that Primavera® adds to your eggs. Try it at every breakfast!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 1/2 cups whole black beans
  • 2 tablespoons chipotle chile in adobo sauce
  • 1 cup water, or the broth from cooking the beans
  • salt
  • pepper
  • 2 tablespoons Spring®
  • 1/4 cups white onion, finely chopped
  • 1/4 cups tomato, finely chopped, seedless
  • 1 serrano chile, in thin slices
  • 6 pieces egg
  • salt
  • 2 tablespoons Spring®
  • 8 corn tortillas
  • 1/4 cups chorizo, lightly browned
  • avocado
Preparation
5 mins
10 mins
Low
  • Blend the whole beans, the adobo chipotles, and the bean broth.
  • Pour the mixture into a pot, season with salt and pepper, and let it boil.
  • Melt Primavera® in a hot skillet and sauté the onion, tomato, and chili until they start to take on some color. Then, add the egg and salt and cook for 3 minutes or until cooked. Set aside.
  • Heat Primavera® in a skillet, add the tortillas, fill with the egg a la mexicana, and roll them up. Finally, coat the egg enchiladas with the bean sauce.
  • Garnish the egg enchiladas with chorizo and avocado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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