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Big brunch enchiladas with eggs, chorizo, and black bean sauce

Cook up something spicy to combat the cold weather. 



  • 2 (415 millilters) cans black beans, drained and rinsed, plus 1 cup chicken or vegetable broth or water
  • 2 tablespoons adobo sauce from canned chipotles in adobo
  • 2 tablespoons brine from pickled jalapeños
  • 1 pound raw Mexican chorizo, casings removed and roughly chopped
  • 3 tablespoons canola or safflower oil
  • 1/3 cup sliced scallions (white and light green parts only)
  • 8 large eggs, beaten until frothy
  • 1/2 teaspoon kosher or sea salt or to taste
  • 12 corn tortillas

For the rustic ranchero salsa:

  • 2 pounds ripe tomatoes (left whole) or 1 (28ounce) can fire-roasted tomatoes, drained (reserving juice) and chopped.
  • 3 tablespoons canola or safflower oil
  • 1/2 cup chopped white onion
  • 2 garlic cloves, finely chopped
  • 1 or 2 jalapeño or serrano chiles, finely chopped (seeded if desired) or to taste
  • 1 cup chicken broth, homemade (page 40) or store-bought
  • 3/4 teaspoon kosher or sea salt or to taste


  1. Place the beans and their liquid in a blender, along with the adobo sauce and pickled jalapeño brine and puree until completely smooth. Transfer to a medium saucepan and bring to a bare simmer over low heat, stirring occasionally. The puree should have the consistency of heavy cream. Reduce the heat to the lowest possible setting, cover, and keep warm.
  2. Heat a large skillet over medium heat. Add the chorizo and cook, stirring and breaking it up into tiny bits with a wooden spoon or spatula, until browned and crisped, five to six minutes. Scrape into a bowl, cover, and set aside.
  3. Add the oil to the skillet and heat over medium heat until hot but not smoking. Add the scallions and cook until they are soft and translucent and the edges are beginning to brown lightly, three to four minutes. Reduce the heat to medium-low, pour in the eggs, add the salt, and cook, stirring often and gently, until the eggs are just set (or to taste). I like to stop the cooking when the eggs are still soft and tender, not dry, which takes four to five minutes. Remove from the heat and cover to keep warm.
  4. Prepare the tortillas, using either of the methods described on page 146.
  5. One by one, place each tortilla on a plate, spoon about three tablespoons of the scrambled eggs down the middle, and roll up, then place on a serving platter, seam side down.
  6. Once all the tortillas are stuffed and rolled, pour the warm bean puree over the top. They should be completely covered. Sprinkle on the chorizo, cheese, pickled jalapeños, and avocado. Serve right away. 

For the salsa:

  1. If using fresh tomatoes, preheat the broiler. Line a baking sheet with foil and place the tomatoes on the foil. Broil for four to five minutes, until charred on the first side. Flip over and roast for another four to five minutes, until the tomatoes are completely charred, soft, and juicy. Remove from the heat. Once the tomatoes are cool enough to handle, core and chop, without discarding the skin, juices, or seeds.
  2. In a large skillet or saucepan, heat the oil over medium heat. Add the onion and cook, stirring often, for about five minutes, until it is completely tender and the edges are beginning to brown. Add the garlic and cook for one minute, or until fragrant and starting to color. Stir in the chiles and cook for another minute, or until beginning to soften.
  3. Add the tomatoes, with all of their seeds and juices, and cook, stirring often, for six to eight minutes, until they have cooked down into chunky puree. Stir in the broth and salt, bring to a simmer, and simmer for another six to eight minutes, or until thick and chunky. Remove from the heat. Serve warm, at room temperature, or cold.

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