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Breakfast Enfrijoladas

alarm
Total Time:
1 hr 30 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

If you’ve never tried breakfast enfrijoladas, now is the time—corn tortillas covered in a spicy black bean sauce filled taco-style with orig View More expand_more

If you’ve never tried breakfast enfrijoladas, now is the time—corn tortillas covered in a spicy black bean sauce filled taco-style with original breakfast sausage links and melty queso fresco. Toss on more delicious black bean sauce, a fried egg, and your favorite toppings, and you’re ready to face the day!

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Breakfast Enfrijoladas
alarm
Total Time:
1 hr 30 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Breakfast Enfrijoladas

Product ImageOriginal Breakfast Sausage Links 12oz.
  • 12 ounces Farmer John Original Breakfast Sausage Links12 ounces
  • 1/2 cup Vegetable oil1/2 cup
  • 12 Corn tortillas12
  • 6 Fried eggs6
  • 2 pounds Frijoles2 pounds
  • 6 ounces Queso fresco or cotija cheese, crumbled6 ounces
  • Optional toppings: cilantro, onion, avocado

Frijoles

  • 4 Garlic cloves, crushed4
  • 1/2 Onion, thinly sliced1/2
  • 2 teaspoons Salt2 teaspoons
  • 1 teaspoons Chili flakes1 teaspoons
  • 2 cans Black beans, rinsed2 cans
  • 1 1/2 cups Chicken Stock1 1/2 cups

Instructions


  1. Brush both sides of each tortilla with oil. Heat a large skillet over medium heat. Working in batches, cook until lightly browned and starting to crisp, about 1 minute per side. Set aside

  2. Heat remaining 3 tablespoons of oil in the same skillet over medium high. Cook sausage, breaking up with a wooden spoon, until browned and cooked through, 7–9 minutes. Using a slotted spoon, transfer to a medium bowl; set aside

  3. To prepare your own frijoles, sauté garlic and onions over medium heat. Season with salt, and cook, tossing occasionally, until tender and beginning to brown, 6–8 minutes. Then using a slotted spoon, transfer garlic mixture to a blender. Add beans, chili flakes and broth to the blender and purée until smooth. Add spices, if needed.

  4. Set pan over medium high and heat oil. Transfer bean purée to skillet and bring to a simmer. Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side. Transfer to a baking sheet as you go. Spoon 1 tablespoon cooked sausage crumbles and 1 tablespoon queso fresco across the center of each tortilla; fold over like a taco.

  5. Divide among plates and spoon remaining bean purée over and fried egg, top with desired toppings

Ingredients


Breakfast Enfrijoladas

  • 12 ounces Farmer John Original Breakfast Sausage Links12 ounces
  • 1/2 cup Vegetable oil1/2 cup
  • 12 Corn tortillas12
  • 6 Fried eggs6
  • 2 pounds Frijoles2 pounds
  • 6 ounces Queso fresco or cotija cheese, crumbled6 ounces
  • Optional toppings: cilantro, onion, avocado

Frijoles

  • 4 Garlic cloves, crushed4
  • 1/2 Onion, thinly sliced1/2
  • 2 teaspoons Salt2 teaspoons
  • 1 teaspoons Chili flakes1 teaspoons
  • 2 cans Black beans, rinsed2 cans
  • 1 1/2 cups Chicken Stock1 1/2 cups

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