Huevos Rancheros Enchiladas

I often go to making stir fry if I don't know what I want to cook.  While I was browsing around for a new spin on my usual fajita stir fry I found an egg enchilada.  I thought this would be a fun new thing to try!.... This recipe turned into chaos so quickly.  It is not as simple as some of my normal ventures.  I almost threw the whole thing out and gave up.  After I cooked it all it was honestly really good but getting there was a huge mess.  

Here is what you need:

10 medium eggs

6 Tbs. water

salt and pepper to taste

1/2 cup chopped onion

1 tsp. cumin

1 1/2 cups cooked pinto beans

1 tsp minced garlic

1 cup veggie broth

1 cup cooked brown rice

1 1/2 cups salsa

1/2 shredded cheese (I used monterey jack)

Lets cook:

Whisk your eggs and water in a bowl.  Heat a skillet to medium heat. You will need a plate and paper towels ready while cooking this section.  You will pour just enough egg in your pan to make an egg crêpe.  The best way to do that is just to lower the heat a little, spray the pan with non stick spray and have a butter knife handy.  Spread the egg out and let it cook, slide the knife under the edges and try to slide the egg around.  Once cooked lay it on a plate with a paper towel over it.  You will repeat this until you have used all of your egg mixture (you should make like 9-12 depending on how thick you pour them).  Now in a skillet (it could be the same one it doesnt mater) cook the onion and cumin.  Cover them and cook for approx 3 min.  Add veggie broth, garlic, and pinto beans.  Cover and simmer 5 min, after that use a fork to mash up some of the pinto beans.  Finally add rice and  1 cup of salsa, cover this again and cook for 5 more min or until little liquid remains.  Preheat oven to 350 and coat a large baking dish with cooking spray.  Once the sauce is cooked its time to make the enchiladas.  I found the best way to roll them is to set the egg pancake in the dish, put as little or as much sauce in it as youd like and then roll. As the dish becomes more full you wont have to chase the eggs around and you can use the other enchiladas to roll them up easier.  Pour the remaining salsa on the enchiladas and sprinkle with cheese.  Bake at 350 for 15 min.

For starters I forgot the rice.  By the time I left campus and came home to cook it was around 7, I was hungry and on a mission.  I also did not have any cumin.  I have curry powder and thought that it was my cumin.  I forgot I had the curry honestly! So with those things added in my food would have been even better but that made my cooking process a little more crazy as I noticed that I was missing some key things.  Lets talk eggs.... my eggs became a hot mess.  The picture below show a beautiful enchilada that I am very proud of, an enchilada that ended up being a sandwich, and finally a scrambled enchilada.  Let the last two be an example of what you don't want.  

I would have to have the time to try this again, cook the rice, better my egg crêpe'ing skills, and generally be less chaotic.  I loved the food though.  I am glad I didn't just chuck it and go eat cereal.  I poured some hot sauce and sour cream on top and really enjoyed it.  Lesson learned: don't rush the egg crêpe.