Simple lavash can become the base for a hearty and unusual breakfast. Bean, egg, and cheddar cheese enchilada rolls are a great option for those looking for an alternative to an omelet and wanting to feel full until lunch.
Ingredients:
- Red onion — 150 g
- Garlic — 1 large clove
- Crushed tomatoes (passata) — 680 ml
- Water or broth — 1 cup
- Canned black beans — 540 ml
- Bell pepper (mix) — 1 cup
- Lime — 0.5 pcs.
- Chicken eggs — 10 pcs.
- 33% cream (or water) — 1/4 cup
- Cheddar cheese — 150 g
- Lavash or tortilla — 8 pcs.
- Butter — 30 g
- Olive oil — 2 tbsp.
- Greens (cilantro, green onion) — 0.5 bunch
- Spices (oregano, chili powder, smoked paprika) — to taste
- Salt, sugar, black pepper — to taste
Enchiladas are a traditional Mexican dish usually made from tortillas filled with meat, beans, and cheese. This recipe uses lavash, making the dish more accessible for home cooking.
For the sauce, sauté the red onion in olive oil until soft, add garlic and spices, then pour in the crushed tomatoes and water or broth. Simmer on low heat for 15 minutes until thickened.
The filling consists of two parts: a bean paste with peppers and cilantro, and an egg mixture with cream and green onions. Slightly mash the beans, leaving some whole, and scramble the eggs until they are softly cooked. Fill the lavash with the bean and egg mixture, roll them up, place them in a baking dish, pour over the tomato sauce, and sprinkle with cheddar cheese. Bake at 200 °C for about 20 minutes.
Before serving, garnish with fresh cilantro and green onions. The breakfast combines protein, fiber, and rich spices, making the dish nutritious and flavorful. This recipe is suitable for both a weekday morning and a festive table, allowing for a variety in the menu and enjoyment of the rich flavors of Mexican cuisine.
