Cheesy Veggie Breakfast Enchiladas 🌯🌶️

Start your day off right with these scrumptious Cheesy Veggie Breakfast Enchiladas! Packed with flavorful ingredients and topped with a zesty enchilada sauce, this dish is both hearty and satisfying. It's perfect for a leisurely weekend brunch or a fun breakfast-for-dinner night. Pair it with a side of fresh fruit or a light salad for a balanced meal! 🍳🥑

Ingredients

For the filling

• 8 small corn tortillas
• 1 cup of cooked black beans (rinsed and drained)
• 1 cup of diced bell peppers (red, green, or yellow)
• 1 cup of chopped spinach
• 1 cup of shredded cheese (cheddar or Monterey Jack)
• 4 large eggs
• 1/4 cup of milk
• Salt and pepper to taste
• 1 tsp cumin
• 1/2 tsp paprika

For the sauce

• 1 ½ cups red enchilada sauce (store-bought or homemade)
• 1/2 cup of diced onions
• 1 tsp olive oil
• 1 tsp garlic powder
• Optional: Fresh cilantro for garnish

Instructions

• Preheat your oven to 375°F (190°C).

• In a skillet, heat olive oil over medium heat. Add the diced onions and bell peppers, and sauté until the onions are translucent and the peppers are tender, about 5 minutes.

🥄 Make sure to stir occasionally to prevent the onions from burning. If you prefer a milder flavor, you can omit the peppers or substitute with zucchini.

• In a bowl, whisk the eggs with milk, salt, pepper, cumin, and paprika. Pour the egg mixture into the skillet with the veggies and continue cooking until the eggs are just set, stirring occasionally. Remove from heat and stir in the black beans and spinach.

• To assemble the enchiladas, spread 1/4 cup of enchilada sauce in the bottom of a 9x13 inch baking dish.

• Microwave the tortillas for 30 seconds to make them pliable. Take a tortilla, fill it with a scoop (about 1/4 cup) of the egg and veggie mixture, and top it with a little cheese. Roll it up and place it seam-side down in the baking dish. Repeat with all tortillas.

• Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

🧊 If you want to add a bit of heat, feel free to mix in a chopped jalapeño pepper with the veggies or use a spicier enchilada sauce.

• Cover the baking dish with foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

• Garnish with fresh cilantro before serving. Enjoy your delicious breakfast enchiladas warm!

Variations

• Vegetarian: Substitute the black beans with refried beans or add other veggies like mushrooms or zucchini.
• Meat Lovers: Add cooked sausage or chorizo to the filling for a heartier option.
• Dairy-Free: Use a dairy-free cheese alternative and a plant-based milk for the eggs.
• Make-Ahead: Prepare the filling and assemble the enchiladas the night before and store them in the fridge. Just add a few extra minutes to the baking time.

Enjoy a delightful twist on breakfast with these Cheesy Veggie Breakfast Enchiladas! 🎉🥑✨