Make-ahead recipe: Vegetarian Breakfast Enchiladas

Breakfast enchiladas Jim Norton


Make this dish ahead so you can sleep in (or spend the morning by the lake) and then throw down a spectacular brunch in a flash. It’s hearty and is almost like a lasagna with Mexican flavours. For best results, leave it in the fridge overnight before baking.

4 tbsp canola oil, divided

2 tbsp all-purpose flour

2 tbsp chili powder

½ tsp garlic powder

½ tsp oregano

½ tsp cumin

1 cup water or vegetable broth

1 cup passata (see Tip, below)

1 medium onion, thinly sliced

1 tsp salt, divided

1 red pepper, chopped

540 ml can black beans, drained and rinsed

1 tbsp or more chopped pickled

jalapeños (optional)

8 eggs

2 cups shredded cheddar or Mexican blend cheese

8 large (8-inch) flour tortillas

Fresh cilantro and lime wedges

1. Heat a medium saucepan over medium heat.  Add 2 tbsp of oil, then the flour. Whisk together until it forms a paste. Cook 30 seconds. Whisk in chili powder, garlic powder, oregano, and cumin. Slowly add water or broth, whisking constantly, until smooth. Bring to a boil, then reduce heat and simmer, uncovered, stirring well every now and then, about 5 minutes or until slightly thickened (it will still be runny). Whisk in passata, and cook another 5 minutes. If you used water, add ¼ tsp salt.

2. Heat a large frying pan over medium heat. Add 1 tbsp of oil, then the onion and ¼ tsp salt. Cook, stirring occasionally, about 3 minutes or until the onion softens a little. Add the peppers, and cook another 3 minutes. Stir in the black beans, mashing them a little bit. Stir in jalapeños, if using. Trans­fer the mixture to a large bowl.

3. Return the pan to medium heat, and add the remaining 1 tbsp of oil. Add the eggs and remaining ½ tsp salt. Whisk the eggs to blend well. Cook, stirring often, until the eggs are barely set, about 5 minutes. Set aside.

4. Pour about half the sauce into a 9-by-13-inch baking dish, and spread evenly. 5. Spoon about ¼ cup of the eggs onto the middle of a tortilla, leaving about 1½ inches of bare tortilla on either side. Top with about 1/3 cup of the black bean mixture. Roll up tortilla (no need to tuck in ends), and place seam-side-up in baking dish. Repeat, tucking rolls together so all 8 fit in one layer. Pour remaining sauce on top, and spread out evenly. Sprinkle with cheese. Cover with plastic wrap, and refrigerate for up to 24 hours. (To cook right after assembling, cover loosely with foil, and bake 15 minutes. Remove foil, and bake 5–10 minutes more or until bubbly at edges.)

5. Preheat oven to 375°F. Remove plastic wrap, and tent loosely with foil. Bake 20 minutes, then remove foil, and bake another 20–25 minutes or until bubbly at the edges. Let stand 5–10 minutes before serving. Top with cilantro, and serve with lime wedges. Serves 6.

Tip: Passata is a plain tomato purée usually sold in glass jars near the pasta sauce. Substitute canned whole tomatoes puréed in a blender.