Step 1

Preheat oven to 375 degrees.

Step 2

Heat 1 tbsp of olive oil in a large frying pan over medium heat.

Step 3

Add potato to pan and cooking, stirring occasionally, until golden and crispy (about 15 to 20 minutes).

Step 4

Stir chili powder, cumin, and oregano into potatoes, and season generously with salt. Cook until spices are fragrant and toasted, about 1 to 2 minutes.

Step 5

Transfer potatoes to a plate, then wipe out pan. Return pan to burner; add 2 tsp olive oil and heat over medium.

Step 6

Add eggs to pan and scramble. Do not overcook.

Step 7

Remove pan from heat, then stir black beans, green chiles, and potatoes into eggs. Taste and adjust seasoning with additional salt and pepper, if desired.

Step 8

Fold 1 cup pepper jack into egg mixture.

Step 9

In a medium bowl, whisk together sour cream and about half the salsa. When smooth, whisk in remaining salsa.

Step 10

Spray a 9 x 13-inch baking pan lightly with nonstick spray, then coat bottom with a layer of salsa sauce.

Step 11

Wrap 4 tortillas in a damp paper towel, then a dry paper towel. Microwave for 45 seconds or until hot and flexible. (Be careful not to burn yourself.)

Step 12

Place 1/12 of egg mixture on the bottom of a warmed tortilla, then roll up and place seam side down in baking pan. Repeat process with remaining filling and tortillas (heating more tortillas, as needed).

Step 13

Cover enchiladas with remaining salsa sauce, then sprinkle with remaining pepper jack.

Step 14

Bake enchiladas for 20 minutes or until hot and golden brown around edges.

Step 15

Serve enchiladas hot, sprinkled with tomatoes and cilantro. Enjoy!