Brunch Enchiladas
Smoked pancetta, chorizo, and pinto beans wrapped up in tortillas with a chipotle enchilada sauce and loads of cheese. Designed for brunch, but enjoy them whenever you like!
1 hour cook
Serves 4
Ingredients
- 130gsmoked pancetta, diced
- 4chorizo sausages
- 2peppers, diced
- 1onion, diced
- 3garlic cloves, minced
- 1 tspground cumin
- 1 tbspchipotle paste
- 1 tbsptomato paste
- 1 tinpinto beans
- 1 tbspmaple syrup
- Salt, to taste
- 50gunsalted butter
- 50gplain flour
- 1/2 tspsmoked paprika
- 1 tspground cumin
- 1 tspchilli powder
- 1 tbsptomato paste
- 500mlchicken stock
- Splashcider vinegar
- Salt, to taste
- Flour tortillas
- Mozzarella, grated
- Avocado, sliced
- Fried eggs
Filling:
Sauce:
Enchiladas:
The perfect sharer for your next brunch. Cheesy, smokey, and full of all of your favourite breakfast flavours.
Method
Fry up the chorizo and pancetta in a drizzle of vegetable oil until nicely crisped.
Add the onion, pepper, and garlic. Sauté until softened.
Add the tomato paste, chipotle paste, and spices, along with the pinto beans, maple syrup, and a splash of water.
Finish with some vinegar and salt, then leave to simmer on low for 15 minutes.
For the enchilada sauce, melt the butter, then add flour, spices, and tomato paste. Whisk together, cook for a minute or two, then slowly add the chicken stock. Add salt to taste, then set aside.
Preheat the oven to 200 C. Roll up the flour tortillas with mozzarella and the filling, then place into baking dish.
Top with enchilada sauce and more mozzarella, then bake for 20 minutes or until the cheese is bubbling.
Serve 2 enchiladas per plate, top with a fried egg and sliced avocado. Enjoy!
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