Healthy Huevos Rancheros Enchiladas

For the Enchiladas

• 1 can black refried beans
• 1 can black beans, drained
• 2 Tbsp water
• 4 oz diced green chilis
• 1 onion, finely diced
• 4 cloves garlic, minced
• 2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp oregano
• 2/3 C cotija cheese, divided
• 8 Xtreme Wellness high fiber tortillas
• 10 oz red enchilada sauce
• 1 C salsa
• 8 eggs

For Topping

• 1 avocado, diced
• Pico de gallo
• Cilantro

1. Preheat the oven to 375°F and spray a 9x13 with cooking spray. Spread the salsa in an even layer on the bottom and set aside.
2. Heat a large skillet to medium heat and spray with cooking spray. Add the diced green chilis, onion, garlic, cumin, chili powder, salt, and oregano, sauteing for 4-5 minutes. The onions should be translucent and the skillet should be fragrant. Reduce the heat to medium low and add the refried beans, black beans, and water. Cook an additional 10 minutes, then remove from the heat.
3. To assemble the enchiladas, add 1/2 cup beans and 1 tablespoon cotija cheese per enchilada. Wrap with both ends closed and place in the prepared 9x13. You should have 8 enchiladas. Pour the red enchilada sauce over the enchiladas, making sure to cover as much of the tortillas as much as possible. Sprinkle on the remaining cotija cheese.
4. Bake for 20 minutes or until the sauce is bubbling and the cheese has melted.
5. Meanwhile, fry your eggs on a large griddle* to personal preference (ie runny yolk vs over well). Season each egg with a pinch of red chili flakes and oregano.

*If you don't have a griddle, you can cook the eggs one by one in a skillet. If this is the case, you should start cooking the eggs while you prepare the beans so all the eggs are done in time. Set on a plate and cover with foil to keep them warm until the enchiladas are ready.

Nutrition facts are a calculated estimate of one enchilada with 1 fried egg and 1 tablespoon diced avocado.