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To make delicious breakfast enchiladas, gather these ingredients: - 6 large corn tortillas - 4 large eggs - 1 cup black beans, rinsed and drained - 1 cup shredded cheddar cheese - 1 cup diced bell peppers (use different colors for fun) - 1 small onion, finely chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup salsa (pick your spice level) - 2 tablespoons olive oil - Salt and freshly cracked black pepper, to taste - Fresh cilantro, chopped, for garnish - Avocado slices, for serving (optional but tasty) You can easily swap ingredients to fit your taste. Consider these options: - Use flour tortillas if you prefer. - Substitute black beans with pinto or refried beans. - Try pepper jack cheese for a spicy kick. - Replace fresh cilantro with parsley for a milder taste. - Use diced zucchini or mushrooms instead of bell peppers. This recipe can fit many diets with a few tweaks: - To make it vegetarian, ensure all ingredients are plant-based. - Gluten-free options exist by using corn tortillas and gluten-free salsa. - For a lower-calorie version, use egg whites or egg substitutes. - Make it dairy-free by using vegan cheese or skipping cheese altogether. - Check labels for allergens if you have specific food sensitivities. {{ingredient_image_2}} First, set your oven to 375°F (190°C). This way, it heats up while you work. A hot oven helps cook the enchiladas evenly. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small, finely chopped onion and 1 cup of diced bell peppers. Sauté them for about 5 minutes. The veggies should be soft and a bit caramelized. Then, move them to one side of the skillet. Now, crack 4 large eggs into the clear space. Scramble them gently until just set. Mix in 1 cup of rinsed and drained black beans, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. Stir everything until heated through. Then, remove the skillet from the heat. To make the tortillas easier to roll, warm 6 large corn tortillas in the microwave for 15-20 seconds. Place a scoop of the egg and bean mix in the center of each tortilla. Sprinkle some shredded cheddar cheese on top. Roll each tortilla tightly and place them seam-side down in a greased baking dish. Pour your chosen salsa evenly over the top of the enchiladas. This helps keep them moist. Then, sprinkle the remaining shredded cheddar cheese on top for a delicious, melty layer. Put the baking dish in the preheated oven. Bake for 20-25 minutes. They are done when the cheese is melted, bubbly, and golden brown. Once baked, carefully take the enchiladas out of the oven. Let them cool for a few minutes. Garnish with fresh, chopped cilantro. Serve hot with slices of creamy avocado on the side for extra flavor. Enjoy your tasty breakfast! To get soft, fluffy eggs, use low heat. Stir gently with a spatula. Add a pinch of salt before cooking. This helps them stay moist. You can mix in some cheese for extra creaminess. Cook just until they are barely set, then remove from heat. The eggs will continue to cook in the hot skillet. Warming your tortillas makes them soft and easy to roll. You can place them in a microwave for about 15 to 20 seconds. Another method is to heat them in a dry skillet for about 30 seconds on each side. This helps avoid tearing when you fill them. Always handle warm tortillas carefully to keep them intact. Choose salsa based on your spice level. If you prefer mild, pick a mild salsa. For a kick, go for medium or hot. You can also add fresh jalapeños for more heat. If the dish is too spicy, serve it with avocado or sour cream. These cool options balance the heat and make each bite enjoyable. Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your enchiladas. Fresh ingredients make a noticeable difference in taste. Experiment with Cheese: While cheddar is classic, try mixing in different types of cheese such as Monterey Jack or pepper jack for a unique twist and extra flavor. Customize the Spice Level: Adjust the salsa to your preferred heat level. You can also add diced jalapeños or chipotle peppers for an extra kick. Make Ahead: Prepare the filling in advance and assemble the enchiladas closer to mealtime. This can save time and allows the flavors to meld beautifully. {{image_4}} You can make a great vegetarian version of breakfast enchiladas. Simply replace the eggs with tofu. Use firm tofu for the best texture. Scramble it just like you would the eggs. Add black beans and your favorite veggies. Spinach, mushrooms, or zucchini work well. Top with cheese, salsa, and bake as usual. This makes a hearty and tasty dish. Want to add more protein? You can use cooked chicken or sausage. For chicken, shred or dice it after cooking. Mix it into the egg and bean filling. If you prefer sausage, choose your favorite type. Cook it first, then crumble it into the mix. Both options boost flavor and make the meal more filling. Sauces and salsas can change the whole dish. Try different types based on your taste. You can use green salsa for a fresh twist. Red salsa adds a nice kick. For a creamy touch, mix in sour cream or avocado sauce. You can also drizzle hot sauce for extra heat. Each option gives a new twist to your breakfast enchiladas. To keep your leftover enchiladas fresh, let them cool down. Place them in an airtight container. Make sure to cover them tightly. Store them in the fridge for up to three days. If you use salsa, keep it separate for better flavor. To reheat your enchiladas, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep them moist. Bake for about 15-20 minutes. For the microwave, heat them in 30-second bursts until hot. If you want to freeze your enchiladas, wrap them well in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat them in the oven or microwave to enjoy. You can prepare the filling a day before. Cook the eggs, beans, and veggies, then store them in the fridge. When ready to bake, warm the filling and assemble the enchiladas. Pour salsa and cheese on top, and bake as usual. This saves time and adds flavor as it sits. Yes, you can use flour tortillas. They will change the taste and texture slightly. Flour tortillas are softer and may be easier to roll. If you prefer them, go ahead! Just remember to warm them so they roll easily. Breakfast enchiladas go well with many sides. Consider serving them with: - Fresh fruit salad - Crispy hash browns - A light green salad - Refried beans These sides add color and flavor to your meal. If you use corn tortillas, then yes, they are gluten-free. Always check the label on your tortillas. If you need a gluten-free option, avoid flour tortillas. Enjoy your delicious breakfast without the gluten! In this blog post, we explored how to make delicious breakfast enchiladas, covering key ingredients, step-by-step instructions, and helpful tips. I shared variations to match different tastes and needs, along with storage info for leftovers. Remember, you can easily customize this dish by swapping ingredients or adding your favorite protein. Enjoy crafting your perfect breakfast enchiladas, and don’t hesitate to share your creations!

Breakfast Enchiladas Delight

A delicious and colorful breakfast dish featuring corn tortillas filled with scrambled eggs, black beans, and vegetables, topped with salsa and cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 6 large corn tortillas
  • 4 large eggs
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers
  • 1 small onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup salsa
  • 2 tablespoons olive oil
  • to taste salt and freshly cracked black pepper
  • to taste fresh cilantro, chopped, for garnish
  • to taste avocado slices, for serving (optional but highly recommended)

Instructions
 

  • Preheat the oven to 375°F (190°C) to prepare for baking the enchiladas.
  • In a large, non-stick skillet, heat the olive oil over medium heat. Add the finely chopped onion and diced bell peppers. Sauté for about 5 minutes until softened.
  • Move the sautéed vegetables to one side of the skillet. Crack the eggs into the cleared side and scramble gently until just set. Incorporate the black beans, ground cumin, smoked paprika, and a pinch of salt and pepper. Stir until heated through.
  • Warm the corn tortillas in the microwave for about 15-20 seconds. Place a scoop of the egg and bean mixture in the center of each tortilla, sprinkle with cheddar cheese, and roll tightly. Place seam-side down in a greased baking dish.
  • Pour salsa evenly over the top of the enchiladas and add remaining cheddar cheese on top.
  • Transfer the baking dish to the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly.
  • Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve hot with avocado slices on the side.

Notes

Consider arranging the enchiladas on a large platter and garnishing with additional cilantro and diced avocado for visual appeal.
Keyword breakfast, eggs, enchiladas, vegetarian