I had a lot of turkey left over from the smoked one that I thawed out so we figured, being breakfast burrito fans and all, that we should give this recipe a try. There are so many things to love about this recipe. Homemade enchilada sauce, beans, cheese, turkey, eggs etc. What I would recommend is cooking the eggs separate from the turkey and chilies.
For the Enchilada Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 large tomatoes, cored and diced
- 1/2 teaspoon ground cumin
- 1 1/4 teaspoon ancho chile powder
- 1/4 teaspoon unsweetened cocoa powder
- 1/4 teaspoon oregano, preferably Mexican
- Pinch cinnamon
- 1 bay leaf
- 1 cup low-sodium chicken stock
- 1 1/2 teaspoons apple cider vinegar
- Kosher salt
For the Filling:
- 1 tablespoon butter
- 3 large eggs
- 2 tablespoons milk or heavy cream
- 2 tablespoons canned green chiles
- 1/2 cup shredded, cooked turkey
- 1/2 cup canned black beans, drained and roughly mashed
- 1 cup sharp cheddar cheese, divided use
- 4 flour tortillas
For the Garnishes:
- 1 medium red onion, finely chopped
- 1/2 cup sour cream
- 1 avocado, pitted and diced
- 1/4 cup minced cilantro
- 1 lime, cut into wedges
Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and saute, stirring often, until softened, 5 to 7 minutes total. Add tomatoes, cumin, chile powder, cocoa powder, oregano, cinnamon, bay leaf, stock and vinegar. Season with salt, to taste. Reduce heat to low and simmer, stirring periodically, for 20 minutes. Discard bay leaf and puree, leaving a little bit of texture, using an immersion blender or a regular blender. Set aside.
Adjust oven rack to lower-middle position and preheat oven to 400°F. Spray an 8″ x 8″ baking dish with cooking spray.
Melt butter in a large non-stick pan over medium heat. In a large bowl, whisk together eggs and milk. Add chiles and turkey. Season with salt and whisk again to combine. Pour into pan and cook, stirring frequently, until soft and fluffy. Remove from heat.
Lay each tortilla on a flat surface. Spread the center of one side of the tortilla with beans. Top with egg mixture and half of the cheese. Fold in sides of tortillas and tightly wrap to seal, burrito-style.
Spread a few tablespoons of sauce in the bottom of the baking dish and transfer burritos to dish, placing them seam-side down. Top with enchilada sauce, followed by the remaining cheese. Transfer to the oven to bake until heated through and cheese is browned and bubbly, about 20 minutes.
Remove from oven and garnish with onion, sour cream, avocado and cilantro, passing limes alongside and spooning additional sauce on top.