Breakfast Enchiladas with Ranchero Sauce - Easy Morning Casserole - Taste Of Cook
Make these filling breakfast enchiladas loaded with crispy potatoes, scrambled eggs, and black beans, all topped with homemade ranchero sauce and melted cheese.
Ingredients
- Large eggs, whisked (6)
- Medium potato, shredded (1, about 1 heaping cup)
- Black beans, drained and rinsed (14 ounce can)
- Tortillas of your choice (8-10)
- Ranchero sauce (1 recipe)
- Shredded cheese of choice (1 cup)
- Fresh cilantro, chopped (3 tablespoons)
- Cooking oil (2 tablespoons)
- Salt (½ teaspoon)
- Black pepper to taste
- Sour cream for serving
- Avocado, diced or sliced
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