Black Bean Enchiladas with Eggs


These Black Bean Enchiladas with Eggs were a major hit in my house this past week.

Since I discovered enchilada sauce a few years ago, I’ve been experimenting with different enchilada recipes. And this was turned a-o-yum.

Although I would never be accused of overly traditional enchilada recipe creator, this is just what I came up with in my kitchen 🙂

Feel free to customize and make it your own. I omitted the cheese this time (I know – sacrilege!) But of course, add some if you like.

black bean enchiladas with eggs

I served them for breakfast but would totally eat this for lunch or supper too.

The toppings are everything. I used:

  • cilantro
  • fresh limes
  • salsa verde
  • guacamole

There is so much yumminess going on in these Black Bean Enchiladas with Eggs I can’t hardly stand it. Hubby loved them too. Kids? Well they passed.

black bean enchiladas with eggs

These are definitely getting into a regular rotation in this house.

Especially with all that salsa verde to use up 😉

Plus, nutritionally they really hit the mark for filling, nutritious and prediabetes reversal worthy. They have 12 grams of fibre per serving. Booyah!

Hope you love them!

If you’re more of a visual learner, check out this video of me making them here:

Black Bean Enchiladas with Eggs
Serves 4
Write a review
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
368 calories
49 g
186 g
14 g
16 g
3 g
322 g
503 g
5 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 368
Calories from Fat 119
% Daily Value *
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 186mg
Sodium 503mg
Total Carbohydrates 49g
Dietary Fiber 12g
Sugars 5g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 8 corn tortillas
  2. 1 x 540 ml can of black beans, rinsed
  3. 1 x 540 ml can of stewed tomatoes with chilies
  4. 1/2 cup (125ml) enchilada sauce
  5. 4 eggs
  6. Cilantro
  7. Limes
  8. Salsa verde
  9. Avocado or guacamole
  1. Pre-heat the oven to 350F.
  2. Place the black beans in a saucepan and heat over medium low heat.
  3. Add the stewed tomatoes.
  4. Mash the beans up a bit with a fork.
  5. Heat the beans and tomatoes for about 5-10 minutes
  6. Meanwhile, heat a fry pan to medium heat.
  7. Once the pan is hot, warm the corn tortillas about 20-30 seconds each side so you can bend them.
  8. Scoop 2-3 Tbsp of the bean filling to one tortilla at a time. Fold up and place in baking dish, seam side down.
  9. Repeat with the remaining tortillas.
  10. Cover tortillas with enchilada sauce.
  11. Place in oven for approximately 15 minutes.
  12. After about 15 minutes, remove from oven
  13. Finally, fry the eggs to consistency desired and place the fried eggs on top of the enchiladas
  14. Top with cilantro and fresh pepper.
  15. Serve with limes, guacamole and salsa verde.
  1. If you don't have corn tortillas, you can use wheat instead.
The Love Carbs Coach https://lovecarbscoach.com/

PS. Want more of the same? Check out this recipe for my Simple Black Bean Enchiladas!

  • Avatar
    Eric Berg

    I love the fact that you included both egg yolks in your recipe. Egg yolks have been demonized because they add cholestrol to your liver. But the truth is that egg yolks contain good cholesterol called HDL (High-density lipoprotein) not the bad (Low Density Lipoprotein).

    One of the functions of LDL is that it acts as a natural band-aid to heal natural parts of the body when you’re under stress.

    I recommend downloading this app https://goo.gl/8htboZ?drericbergandroid to get a deeper understanding about topics related to nutrition and well being

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