Breakfast Enchiladas with Ranchero Sauce - Easy Morning Casserole
Make these filling breakfast enchiladas loaded with crispy potatoes, scrambled eggs, and black beans, all topped with homemade ranchero sauce and melted cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteofcook.com.
Cooking tools:
- Baking dish
- Grater
- Oven
- Skillet
- Mixing bowl
- Fork
- Spatula
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
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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