Black Bean Enfrijoladas with Scrambled Eggs

Black Bean Enfrijoladas with Scrambled Eggs
  • 22M Total Time

  • 12M Prep Time

  • 10 Ingredients

  • 8 Servings

Ingredients and Directions


  1. Combine beans and epazote sprigs in a blender. Blend until smooth.

  2. Heat 1 tablespoon cooking oil in a large pan over low-medium heat. Pour in blended bean mixture. Bring to a simmer; about 8 minutes, stir in cream and continue simmering for 2 minutes. Turn heat off and keep warm.

  3. Heat remaining oil in a small frying pan add eggs and fold until firm.

  4. Fill tortillas with 2-3 tablespoons scrambled eggs. Roll and arrange 2-3 with seam side down on a serving plate. Pour 1/3 cup bean mixture over rolled tortillas. Garnish with onion, jalapeño slices, avocado slices, a sprinkle of cotija cheese and a few epazote leaves. Serve.


  • 2 15 oz. cans Black beans, undrained
  • 2 sprigs Fresh espazote and a few leaves for garnish
  • 2 tbsp Cooking oil, divided
  • 1/4 cup Mexican crema
  • 4 Eggs, beaten
  • 8 Corn tortillas, warmed
  • Onion slices
  • Jalapeño slices
  • Avocado slices
  • Cotija cheese, crumbled

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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