One pan breakfast enchiladas

Cass Grimm

2 tablespoons extra virgin olive oil

1 jalapeño, seeded and minced ($1.99)

1 cup frozen or canned corn, thawed/drained ($0.85)

½ teaspoon salt

1 cup plus 1 tablespoon chopped cilantro, divided ($0.89)

1 can (15 ounces) black beans, drained ($0.99)

2 cups shredded chihuahua or Mexican cheese blend, divided ($2.50)

5 large eggs ($2.05)

12 small corn or whole wheat tortillas ($1.10)

2 cups salsa verde, store-bought ($2.17)

5 thinly sliced radishes ($1.26)

Preheat oven to 350° F. Heat olive oil in a nonstick skillet over medium heat. Add diced jalapeño and cook until fragrant, about two minutes. Add corn, salt, and 1 tablespoon chopped cilantro. Cook, stirring often, until corn begins to brown, about 4 minutes. Transfer mixture to a bowl and add black beans and 1 cup of cheese. Reserve. Place skillet back on heat and add eggs and a pinch of salt. Cook, stirring constantly, until scrambled, about two minutes. Add eggs to corn and black bean mixture. Distribute filling among 12 tortillas and roll into tight cigar shapes. Line a 9x5-inch baking dish with rolled tortillas and top with salsa verde and remaining shredded cheese. Bake until cheese is browned and melted, about 35 minutes. To serve, garnish with remaining cilantro and radishes.

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