Creating the perfect Breakfast Enchiladas can be easy when you follow these clear steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
2. Cook the Vegetables: In a skillet over medium heat, add olive oil. Sauté the diced onion and bell peppers until tender, about 5 minutes.
3. Prepare the Egg Mixture: In a bowl, whisk together the eggs, ground cumin, chili powder, salt, and pepper until fully combined.
4. Add Beans and Vegetables: Stir in the black beans and cooked bell peppers and onions into the egg mixture.
5. Scramble the Eggs: Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are just set but not fully cooked, about 3-4 minutes.
6. Fill Tortillas: Lay a tortilla on a flat surface. Add a scoop of the egg mixture and a sprinkle of cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
7. Repeat: Continue filling and rolling the remaining tortillas, placing them closely next to each other in the dish.
8. Top with Salsa: Pour your favorite salsa generously over the rolled enchiladas, ensuring they are fully covered.
9. Add Cheese: Sprinkle any remaining cheese over the top of the salsa.
10. Bake: Place the baking dish in the preheated oven and bake for about 30 minutes or until the cheese is bubbly and golden.
11. Garnish: Once baked, allow the enchiladas to cool slightly before garnishing with fresh cilantro if desired.