Eggs & Enchiladas Recipe

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).

Cook the Beef

Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned (about 5-7 minutes). Season with salt and black pepper.

Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Take a corn tortilla, place a spoonful of the beef mixture, and roll it up. Place seam-side down in a baking dish. Repeat with remaining tortillas.

Add Sauce and Cheese

Pour enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese on top.

Bake

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.

Heat the Beans

In a small saucepan, heat the canned refried beans over medium heat, stirring occasionally until warmed through (about 5-7 minutes).

Add Cheese (Optional)

If desired, stir in cheddar cheese until melted and combined with the beans.

Boil Potatoes

In a pot, bring water to a boil. Add diced potatoes and cook until tender (about 15 minutes). Drain.

Sauté Potatoes

In the same pot, melt butter over medium heat. Add boiled potatoes, salt, and black pepper. Sauté until slightly crispy and golden (about 5-7 minutes).