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Bean and Cheese Breakfast Enchiladas with Poblano Sauce

August 31, 2020 by Nicole Collins

Welcome to Meatless Monday!

We’ve had a couple of these around here at this point. What do you guys think? Are you into it?

I’ll tell you this, I really enjoy the challenge of figuring out how to build a meatless meal. I wouldn’t say that I’m a hard core carnivore. If anything, I think I could happily live a pescatarian life. But, I guess I never really realized how much animal flesh that I truly do consume. So, I like that I have to work my brain a little harder in order to dream up a delicious and filling meatless meal.

And, today’s recipe sat in queue for a hot minute.

Let me tell you how it started. I learned about this new product that Herdez has recently rolled out…salsa cremosas. I’d heard a couple of reviews about how amazing the line was, so I started stalking my grocery store and regular online retailers for it. It reached a point where I just couldn’t find this stuff fast enough, I knew that I wanted it to make some kind of breakfast enchilada situation, and I ended up ordering it from a company online that I’d never heard of before.

I’m not going to say that the two incidents are related, but let’s just say that 1 day after I placed my order, my credit card information was stolen and fraudulent charges for A LOT of money were attempted in the same city as the address listed for this online business.

Coincidence or not, I’m now so mad at that bottle of creamy poblano sauce that I was so desperate to have that I haven’t even opened it up yet.

So I shifted gears, decided I could make my own sauce, and here we are.

Today, we’re making Bean and Cheese Breakfast Enchiladas with Poblano Sauce!

First let me just tell you, for a meal with no meat, these babies are filling. There’s so much goodness going on in these enchiladas, you won’t even miss the meat!

Let talk enchiladas. We’re going to keep things ridiculously simple for our enchilada filling. All we need is a can of store bought refried beans, some Colby jack cheese that we’re going to shred ourselves for ultimate cheesepull, and some fresh corn. Layer all three down the center of a flour tortilla, roll to close, and place them in a casserole dish full of our spicy homemade sauce.

Our poblano sauce starts by roasting some poblano peppers, some onion, and some garlic. We’re going to do a quick roast by letting the broiler tackle the job, so everything is softened with a little bit of char in only about 15 minutes time. Then, we sweat out the peppers so we can easily remove the skin, and toss everything in a blender. To help make this nice and saucy, we’re also going to add some cilantro, some veggie stock, and some sour cream to the situation. Give it a whirl, and our sauce is complete!

To layer up this casserole, we’re going to pour half of our sauce over the bottom of the dish. Lay the rolled enchiladas in the dish, top them with the remaining sauce and some more cheese, then pop them in the oven to get nice and bubbly and golden.

But wait…there’s more!

These enchiladas are perfectly delicious as is and straight from the oven. But these are breakfast enchiladas, after all. So, we’re going to make these even more amazing by topping them off with some yolky fried eggs, some creamy avocado, and some peppery radishes. And I promise you, it’s the right move.

These enchiladas hit all of the notes. The filling is creamy and comforting, but then you get this surprise little pop from the corn. The poblano sauce is spicy but oh so fresh at the same time. And the beans and cheese help to tame the heat of the sauce a bit. Then, you have this unctuous egg and bright avocado added to the mix while the radishes cut all of the richness. Talk about a treat!

For real though…meat? What meat? Meat who? Meat huh?

You can’t go wrong with carbs and cheese…

Ok, everyone. If you have anything particular that you’d like to see on Meatless Monday, feel free to send me your requests. This meatless menu thing is becoming one of my new favorite games.

I hope you enjoy! And, let’s eat!


Bean and Cheese Breakfast Enchiladas with Poblano Sauce

Serves: 6 Print


For the Poblano Sauce:

  • 4 poblano peppers

  • ¼ of a large red onion

  • 4 cloves garlic, skin still on

  • canola oil

  • ¼ cup cilantro

  • ½ cup sour cream

  • ½ tsp cumin

  • ¾ tsp salt

  • ¼ tsp pepper

  • ¼ cup vegetable stock

For the Enchiladas:

  • 1 can (16 oz) refried beans

  • 1 block (8 oz) colby jack cheese, shredded

  • ½ cup (1 ear) corn, thawed if frozen

  • 6 8-inch flour tortillas

  • 6 fried eggs

  • ½ avocado, sliced

  • 1 radish, thinly sliced


  1. Make the Poblano Sauce: Preheat oven to broil and place top rack 6 inches from the heating element. Line a baking tray with aluminum foil. Place poblanos, onion, and garlic cloves on the prepared baking sheet. Drizzle both sides of the peppers, top half of onion, and the garlic cloves in their skin with canola oil until lightly coated. Broil for 5 mins. Flip peppers. Broil 5 more mins until peppers' skin starts to bubble and char. Remove from oven, and place peppers in a heat safe bowl. Cover with plastic wrap. Let sit and steam for 15 mins. After poblanos have steamed for 15 mins, peel the outer skin off of the peppers. Discard stem and remove seeds.

  2. When garlic is cool enough to handle, squeeze roasted garlic cloves out of the skin into a food processor. Add onion, poblanos, cilantro, sour cream, cumin, salt, pepper, and vegetable stock to the food processor. Process until fully combined and smooth.

  3. Make the Enchiladas: Reduce the oven heat to 350 degrees. Spread half of the Poblano Sauce over the bottom of a 9x13 casserole dish.

  4. Take one tortilla, and spread about ¼ cup refried beans, about 1 tbsp corn, and ¼ cup cheese in the center of the tortilla. Fold one side of the tortilla over the filling, and roll the tortilla to create a skinny log shape. Place the tortilla seam side down in the Poblano Sauce in the casserole dish. Repeat with remaining tortillas, beans, corn, and cheese. (There should be ½ cup cheese left over.)

  5. Spread remaining Poblano Sauce over the top of the tortillas. Top with remaining cheese. Bake for 25-30 mins until the tortilla start to brown and the cheese is nice and bubbly.

  6. To serve, top enchiladas with fried eggs, avocado slices, and sliced radishes. Enjoy!

Recipe notes:

*These enchiladas are perfectly delicious without the eggs and other toppings if you'd prefer to make these more of a dinner meal. But, the creamy egg yolk and avocado help to cut some of the heat from the poblano sauce. So, I highly recommend them!

*To fry an egg, melt butter over medium high heat in a non stick skillet (about 1 tbsp for 3-4 eggs). When the butter starts to foam and sizzle, gently crack eggs into the pan, and season with a pinch of salt. Cover the eggs for about 1- 1 ½ mins. Uncover, and continue to let the eggs cook until the whites are set but the yolks are still gooey (about 2-3 mins).

*I used fat free refried beans which is totally fine. But, I wouldn't recommend using fat free sour cream. We need a little bit of that extra body in our sauce.

*I recommend shredding your own cheese as opposed to buying pre-shredded, because it melts so much better.

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