6 wholegrain tortilla wraps (can sub for gluten free wraps if you need to)
Fresh coriander to garnish
Method
First make the enchilada sauce: The key to making this sauce is having all the ingredients ready by the stove, measured and ready to go! Heat the olive oil in a large saucepan until hot and shimmery. Add the flour and spices, and whisk for about a minute until they are fragrant. Whisk in the tomato paste, and then pour in the stock, whisking constantly. Bring the sauce to a gentle simmer, and cook for about 5 minutes until thickened. Season generously with salt and pepper, and set aside to cool (it will thicken a little more in cooling).
Next, make your filling: Heat the olive oil in a medium skillet or frying pan. Add the onion, and fry for a couple of minutes until softened. Add the garlic, and cook for a minute more. Crack the eggs into the pan, and cook, scrambling for a minute or two until cooked through. Remove from the pan and transfer to a large bowl. Stir in the black beans and season generously with salt and pepper.
Assemble your enchiladas: Preheat oven to 400F/200C, and lightly grease a 9x13 inch dish. Place about a sixth of the egg mixture in a tortilla, top with a couple of tablespoons of cheese, and then wrap the tortilla up tightly. Place into the greased pan, open side down, and repeat that process until all of the tortillas are stuffed. Top the tortillas with the enchilada sauce (or salsa), and sprinkle the remaining cheese on top.
Bake for about 20 minutes until the cheese is melted and bubbly. Remove from the oven and sprinkle with fresh coriander.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/black-bean-breakfast-enchiladas/