Breakfast Enchilada Ranchero

Start your day with a bold and flavorful twist on a classic favorite: Breakfast Enchilada Ranchero. This irresistible dish combines fluffy scrambled eggs, savory black beans, and gooey Monterey Jack cheese, all wrapped in soft corn tortillas and baked to perfection under a blanket of zesty ranchero sauce. Topped with fresh cilantro, green onions, and a dollop of creamy sour cream, these enchiladas are a morning indulgence that’s both comforting and satisfying. Perfect for brunch gatherings or a weekend family feast, this recipe is ready in just 45 minutes and makes four hearty servings. Whether you're craving a Tex-Mex-inspired breakfast or a unique twist on enchiladas, this dish is bound to become your new go-to.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 pieces large eggs
• 2 tablespoons milk
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons butter
• 1.5 cups shredded Monterey Jack cheese
• 8 pieces corn tortillas
• 1 cup canned black beans, drained and rinsed
• 2 tablespoons vegetable oil
• 1.5 cups prepared ranchero sauce
• 0.25 cup fresh cilantro, chopped
• 2 stalks green onions, sliced
• 0.5 cup sour cream

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 2

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 3

Heat a nonstick skillet over medium heat and melt the butter. Add the egg mixture and cook, stirring gently, until soft scrambled. Remove from heat and set aside.

Step 4

Warm the tortillas by briefly heating them in a dry skillet or wrapping them in a damp paper towel and microwaving for 30 seconds.

Step 5

Place a small portion of scrambled eggs, black beans, and shredded cheese in the center of each tortilla. Roll them tightly and arrange them seam-side down in the prepared baking dish.

Step 6

Brush the rolled tortillas with vegetable oil to prevent them from drying out.

Step 7

Pour the ranchero sauce evenly over the enchiladas, ensuring they are well coated. Sprinkle the remaining shredded cheese on top.

Step 8

Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and the sauce is bubbling.

Step 9

Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and green onions.

Step 10

Serve hot with a dollop of sour cream on the side. Enjoy your Breakfast Enchilada Ranchero!

Nutrition Facts

Serving size	1761 grams (1761.0g)

Amount per serving	% Daily Value*
Calories	2980

Total Fat 170.80g	219%
Saturated Fat 74.80g	374%
Polyunsaturated Fat 17.50g
Cholesterol 1392mg	464%
Sodium 4887mg	212%
Total Carbohydrate 261.70g	95%
Dietary Fiber 49.20g	176%
Total Sugars 28.90g
Protein 125.50g	251%

Vitamin D 294IU	1468%
Calcium 1977mg	152%
Iron 20mg	108%
Potassium 2676mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 16.3%

Carbs: 33.9%