Skinny Huevos Rancheros Breakfast Enchiladas

Step 1

Preheat oven to 350 degrees F. Combine refried beans, diced red peppers, cilantro, and jalapeno together in a large bowl; set aside.

Step 2

In a medium bowl beat your eggs together. Coat large pan with non stick cooking spray and add your eggs. Let eggs set around the edges, and then begin to stir every few seconds, until eggs are barely set and still fluffy.

Step 3

Sprinkle with a dash of salt and pepper. Remove from heat and set aside.

Step 4

Place your tortillas on a microwave safe plate and microwave for about 20 seconds. Coat 11x7 inch pan with nonstick spray.

Step 5

Fill each tortilla the following way: spread 1/4 cup of black bean mixture in the middle of each tortilla, add 2 heaping tablespoons of scrambled eggs, 1 heaping tablespoon of cheese, and 2 tablespoons of enchilada sauce. Roll each tortilla up one by one and place seam side down in the baking dish. You will end up with 6 tortillas.

Step 6

Pour remaining enchilada sauce over the top of the rolled tortillas, then sprinkle remaining cheese on top. Bake 25 minutes.

Step 7

Let stand a couple of minutes, then sprinkle with extra cilantro, tomatoes, and avocados. Add 1 tablespoon of sour cream on top if desired. Serves 6