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To make your Breakfast Enchiladas, gather these simple ingredients: - 6 large flour tortillas - 4 eggs - 1 cup black beans, drained and rinsed - 1 cup diced bell peppers (mix of red and green) - 1 small onion, finely chopped - 1 cup shredded cheese (cheddar or a Mexican blend) - 1/2 cup salsa - 1/4 cup fresh cilantro, chopped - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 avocado, sliced (for garnish) - Sour cream, for serving (optional) A serving of these Breakfast Enchiladas has around 350-400 calories. Each serving provides a good mix of protein, fiber, and healthy fats. Here’s a quick breakdown: - Calories: 350-400 - Protein: 15-20 grams - Carbohydrates: 30-35 grams - Fiber: 8-10 grams - Fat: 15-20 grams These enchiladas give a balanced meal to start your day right. To prepare these Breakfast Enchiladas, you’ll need some basic kitchen tools: - Skillet for sautéing - Mixing bowl for eggs - Whisk for mixing eggs - 9x13 inch baking dish for baking - Spatula for serving - Knife and cutting board for chopping ingredients With these tools, you’ll have everything you need to create a tasty breakfast! For the full recipe, check out the Sunny Morning Breakfast Enchiladas. Making Breakfast Enchiladas is fun and simple. Follow these steps for a tasty meal. 1. Preheat the oven: Set your oven to 350°F (175°C). 2. Sauté the veggies: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped onion and 1 cup of diced bell peppers. Cook until soft, about 5 minutes. 3. Scramble the eggs: In a bowl, whisk together 4 eggs, 1 teaspoon ground cumin, 1 teaspoon paprika, salt, and pepper. Pour the eggs into the skillet with the veggies. Stir until the eggs are fully cooked. 4. Add beans and herbs: Remove the skillet from heat. Mix in 1 cup of black beans and half of the chopped cilantro. 5. Prepare the tortillas: Take a large flour tortilla and spoon about 1/4 of the egg mixture into the center. Sprinkle with a little shredded cheese. 6. Roll the tortillas: Tightly roll the tortilla around the filling. Place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas. Baking your enchiladas adds flavor and melts the cheese. Here's how to do it right: 1. Pour the salsa: Once all tortillas are in the dish, pour 1/2 cup of salsa evenly over the top. 2. Add more cheese: Sprinkle the remaining shredded cheese over the salsa. 3. Bake: Place the dish in the preheated oven. Bake for 20-25 minutes. Look for the cheese to be melted and bubbly. To make your Breakfast Enchiladas even better, try these tips: - Use fresh ingredients: Fresh herbs and veggies can make a big difference in taste. - Experiment with spices: Try adding chili powder or garlic for extra flavor. - Adjust the filling: Add cooked sausage or bacon for a meaty version. - Let them cool: Allow the enchiladas to sit for a few minutes after baking. This helps the flavors meld together. For the complete recipe, check out the Full Recipe. Enjoy your cooking! To make perfect scrambled eggs, use a non-stick skillet. Heat the skillet over medium heat. Add oil, then onions and bell peppers. Sauté them until soft. This takes about five minutes. Then, whisk your eggs well with salt, pepper, cumin, and paprika. Pour the eggs into the skillet. Stir gently until they are fully cooked. Mix in the black beans and half the cilantro. This gives a nice flavor to your filling. To elevate your breakfast enchiladas, try adding spices like chili powder or oregano. Fresh herbs also work well, like cilantro or parsley. You can even squeeze fresh lime juice on top before serving. This adds a bright taste that wakes up the flavors! These enchiladas pair well with fresh fruit or a green salad. You can also serve them with a side of refried beans. For a creamy touch, add avocado slices on top. A dollop of sour cream completes your dish nicely. If you want something warm, serve them with a side of tortilla chips. Check out the Full Recipe for more ideas. {{image_2}} To make vegetarian Breakfast Enchiladas, you can skip the eggs and use more veggies. Try using: - 1 cup chopped spinach - 1 cup diced zucchini - 1 cup mushrooms, sliced Start by sautéing these vegetables in olive oil. Then, mix them with black beans and cheese. Wrap this filling in tortillas and follow the main recipe steps. This keeps it tasty and hearty. If you love protein, add some meat! Here are a few options: - Cooked bacon, chopped - Breakfast sausage, crumbled - Shredded chicken For bacon, cook it until crispy, then chop before adding to the filling. For sausage, cook it in the skillet first. For chicken, use rotisserie chicken for a quick option. Mix these into the egg mixture for extra flavor. To make gluten-free enchiladas, swap flour tortillas for corn tortillas. Be sure to check labels to confirm they are gluten-free. You can also use lettuce wraps for a low-carb option. Just fill the leaves and roll them up. These options keep the dish light and delicious. To keep your breakfast enchiladas fresh, store them in an airtight container. Wait for them to cool before sealing. This helps avoid sogginess. You can keep them in the fridge for up to three days. If you have leftovers, try to eat them within this time for the best taste. Make sure to label the container with the date. If you want to freeze your breakfast enchiladas, first let them cool completely. Wrap each enchilada in plastic wrap tightly. Then place them in a freezer-safe bag or container. This method helps keep them fresh. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. To reheat your enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a splash of water or salsa to keep them moist. Cover the dish with foil to prevent drying out. Heat for about 15-20 minutes, or until warm. For a quick option, you can use the microwave. Heat them for 1-2 minutes on high, but cover them with a damp paper towel. This keeps them from getting too dry. You can replace eggs with tofu. Crumble firm tofu and sauté it just like eggs. Add spices to mimic the flavor of eggs. You can also use beans or lentils for protein. Another option is to use a mix of vegetables like mushrooms and spinach. This keeps the dish hearty and tasty. Yes, you can prepare them in advance. Make the filling and roll the enchiladas. Store them in the fridge before baking. This saves time on busy mornings. Just cover them with plastic wrap or foil. Bake them the next morning, adding a few extra minutes to the cooking time. Serve them with fresh fruit for a light touch. A side salad with avocado and tomatoes pairs well too. You might want to add a refreshing drink like orange juice or coffee. These add flavor and balance to your meal. You can also serve sour cream on the side for a creamy finish. In this post, we covered everything you need for Breakfast Enchiladas. We discussed the key ingredients, tools, and a step-by-step guide to make them perfectly. I shared tips for enhancing flavor and preparing different variations, like vegetarian or gluten-free. Lastly, we looked at how to store and reheat leftovers. Now you can enjoy a tasty breakfast any day. Experiment with your own twists to make this dish shine!

Breakfast Enchiladas

Start your day right with these delicious Sunny Morning Breakfast Enchiladas! Packed with eggs, black beans, and colorful bell peppers, this easy recipe is perfect for brunch or a family breakfast. Discover how to layer your tortillas with flavorful ingredients and melted cheese for a perfect morning treat. Don’t miss out on this tasty dish—click to explore the full recipe and bring some sunshine to your table!
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Ingredients
  

6 large flour tortillas

4 eggs

1 cup black beans, drained and rinsed

1 cup diced bell peppers (mix of red and green)

1 small onion, finely chopped

1 cup shredded cheese (cheddar or a Mexican blend)

1/2 cup salsa

1/4 cup fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

1 avocado, sliced (for garnish)

Sour cream, for serving (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    Heat the olive oil in a skillet over medium heat. Add the chopped onion and bell peppers, sautéing until softened, about 5 minutes.

      In a bowl, whisk the eggs with cumin, paprika, salt, and pepper. Pour the eggs into the skillet with the onions and bell peppers. Scramble until the eggs are fully cooked.

        Remove the skillet from heat and mix in the black beans and half of the chopped cilantro.

          Lay a tortilla flat and spoon about 1/4 of the egg and bean mixture into the center. Sprinkle a little shredded cheese on top.

            Roll the tortilla tightly around the filling and place seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas.

              Once the tortillas are all rolled and in the dish, pour salsa evenly over the top. Sprinkle the remaining cheese on top.

                Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

                  Once out of the oven, garnish with the remaining cilantro and avocado slices.

                    Serve warm with a dollop of sour cream if desired.

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6