Fill each tortilla the following way: spread 1/4 cup of black bean mixture in the middle of each tortilla, add 2 heaping tablespoons of scrambled eggs, 1 heaping tablespoon of cheese, and 2 tablespoons of enchilada sauce. Roll each tortilla up one by one and place seam side down in the baking dish. You will end up with 6 tortillas.
Let stand a couple of minutes, then sprinkle with extra cilantro, tomatoes, and avocados. Add 1 tablespoon of sour cream on top if desired. Serves 6
You could certainly use all egg whites if desired to cut more calories from the recipe.
These would also be delicious with a green chili enchilada sauce.
To make gluten-free, use corn tortillas.
For another great, healthy enchilada recipe, check out my black bean chicken enchiladas