INGREDIENTS
1 3/4 cups
A 15-ounce can) black beans
1
Scallions
6
Eggs, large
1
Kosher salt and freshly ground black pepper
12
(6-inch) corn tortillas, small
2 cups
Monterey jack or cheddar cheese
1 1/4 cups
A 10-ounce can) red enchilada sauce [see note, red