This is a healthy dish to begin a large day, or a savior of a dish the morning after too large a night. A little chorizo, cheese and spices meld well together with vegetables, beans, and rice, with just a subtle bite from the poblanos. Eggs and cheese form a crust to hold it together for proper presentation, and the tomatillos slight tartness finish the dish with a pleasant zing.
½ pound bulk chorizo
2 Poblano peppers, seeded and diced
1 yellow onion, diced
2 avocados, peeled and mashed
2 ½ cups cooked Beulah Land Tan or Beulah Land Medley Brown Rice
1 cup black beans
4 ounces pimento peppers, diced
1 cup cilantro, chopped and divided
4 ounces queso fresco, crumbled
8 ounces Mexican style blended cheese, shredded and divided
1 tbsp allspice, ground
1 tsp cumin, ground
1 10 ounce can enchilada sauce
14 6 inch white corn tortillas
8 eggs, beaten
3 tomatillos, thinly sliced on angle (garnish)
Preheat oven to 350 degrees Fahrenheit.
In a large skillet, fry loose chorizo and garlic. When cooked, drain, and return to skillet. Add poblanos, yellow onion, allspice, and cumin and sauté until onion translucent. Add beans and precooked rice and mix well. Add mashed avocado, ½ of the cilantro, and pimentos, blending well. Add queso fresco, ½ of the Mexican shredded cheese, and blend thoroughly. Set aside.
Spray 9 x 13 ovenproof dish with non-stick spray. Empty can of enchilada sauce into pan and spread uniformly.
Place 3 spoonfuls of rice chorizo blend on a tortilla. Roll to close, and place in dish atop enchilada sauce. Repeat with all tortillas, balancing filling to use all. Some will be placed in different direction, but this won’t matter as egg and cheese hold tortillas together.
Blend green onions with beaten eggs. Pour eggs uniformly over stuffed tortillas.
Sprinkle balance of Mexican blend cheese (4 ounces) over eggs.
Place the sliced tomatillos uniformly over the cheese. They will cover about 2/3 of surface.
Bake for 25 minutes, remove, and garnish with cilantro. Enjoy!