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Breakfast Enchiladas

A ham and pinto bean stuffed tortilla with eggs, cheese and ranchero sauce!
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Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 6


  • 18 Flour Tortillas 8-inch
  • 2 cup Ham diced
  • 1 15oz can Pinto Beans drained
  • 12 Eggs beaten
  • 2 cups Cheddar Cheese shredded
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ lb Bacon cut into ½inch pieces

For the Ranchero Sauce

  • ¼ cup Avocado Oil
  • ½ cup Chicken Broth
  • 2 Roma Tomatoes diced
  • 2 Garlic Cloves minced
  • ½ White Onion minced
  • 1 7oz can Chipotle Pepper in Adobo Sauce diced
  • 3 tbsp Lime Juice
  • 1 tsp Oregano
  • 1 tsp Chili Powder
  • ½ cup Cilantro chopped


  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a saucepan over medium-high heat, add all ingredients for ranchero sauce. Cook for 5 minutes, stirring occasionally. Reduce heat to low and simmer for 10 minutes. Transfer to bowl and blitz with immersion blender until smooth.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
  • Combine the pinto beans, ham and ranchero sauce. Spoon a portion into each tortilla, sprinkle with cheese and roll up. Line up in 13x9 baking dish until full.
  • Combine eggs, salt, pepper, and cumin. Pour over top of enchiladas. Top with remaining cheese and bacon. Place in oven and bake for 30 minutes. Let sit for 5 minutes before serving.
Keyword breakfast, cheese, egg, egg recipes, enchilada recipes, Ham, ranchero sauce
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