Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 350 degrees. Spray a 4-qt. rectangular baking dish with cooking spray; set aside. Set aside 1 Tbsp. oil for eggs.

2. Step2

   Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Cook tortillas, one at a time, in oil for 40 seconds, turning once halfway through and adding remaining oil as needed. Transfer tortillas from skillet to a paper towel-lined plate. Cover plate of tortillas with plastic wrap and set aside.

3. Step3

   Add pork to same nonstick skillet and cook for 2 to 3 minutes or until pieces begin to crisp. Transfer to a medium bowl; set aside. Carefully wipe skillet out with paper towels.

4. Step4

   Whisk together eggs and milk in another medium bowl; set aside. Heat reserved 1 Tbsp. oil in same skillet over medium-low heat. Add egg mixture. Cook for 1 to 2 minutes. Once bottom of egg mixture has set, use a spatula to stir the mixture and form large curds. Continue cooking and stirring until eggs are cooked through but still glossy. Remove from heat and set aside.

5. Step5

   To assemble, spread ¾ cup enchilada sauce in an even layer in bottom of prepared baking dish; set aside. Divide pork, scrambled eggs, ¾ cup cheese and black beans evenly onto the center of each tortilla; roll up tightly. Place each filled tortilla, seam side down, in baking dish. Drizzle with remaining ½ cup enchilada sauce; sprinkle with remaining ¼ cup cheese. Spray a large piece of foil with cooking spray; cover baking dish with sprayed side down.

6. Step6

   Bake for 15 minutes or until heated through. Remove foil and continue cooking another 5 to 6 minutes or until cheese is melted.

7. Step7

   To serve, top with sour cream. Garnish with jalapeños, radishes, white onion and cilantro, if desired.

   Hyvee Culinary Expert Tip

   Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

   Hy-Vee Test Kitchen