Ingredients:
- 1 lb ground pork breakfast sausage
- 10 large eggs, lightly beaten
- 0.5 cup whole milk
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 1 cup canned black beans, rinsed and drained
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 12 medium flour tortillas
- 2 cups red enchilada sauce
- 2 cups Monterey Jack cheese, freshly shredded
- 1 cup sharp cheddar cheese, freshly shredded
- 2 tbsp vegetable oil
- 0.25 cup fresh cilantro, chopped
- 1 avocado, sliced
Instructions:
- Brown 1 lb ground pork sausage in a large skillet over medium high heat with 2 tbsp vegetable oil. Add the diced onion and red bell pepper once the meat is halfway cooked. Cook 8 minutes until the sausage is crispy and vegetables are soft.
- Stir in 1 cup canned black beans (rinsed and drained) to the sausage mixture. Heat for 2 minutes until the beans are warmed through.
- Whisk 10 eggs with 0.5 cup milk, 1 tsp salt, and 0.5 tsp pepper. Reduce skillet heat to medium and pour the eggs over the sausage mixture. Cook 4 minutes until eggs are set but still look glossy and wet.
- Spread 0.5 cup red enchilada sauce across the bottom of a 9x13 inch baking dish. Ensure the entire surface is lightly coated.
- Place 12 medium flour tortillas on a flat surface. Distribute the egg and sausage mixture evenly among them, followed by a sprinkle of Monterey Jack. Roll each tightly to keep the filling secure.
- Place the rolled tortillas seam side down in the prepared baking dish. Pack them tightly together to keep them upright.
- Pour the remaining 1.5 cups of red enchilada sauce over the top of the tortillas. Sprinkle with the remaining Monterey Jack and the 1 cup of sharp cheddar. Cover the edges of the tortillas to prevent burning.
- Place in a preheated oven at 375°F (190°C). Bake 20 minutes until the cheese is bubbling and golden.
- Remove from the oven and let sit for 5 minutes. Wait until the bubbling subsides before slicing. Top with 0.25 cup cilantro and 1 sliced avocado before serving.