recipe

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Breakfast Enchiladas Recipe

Breakfast Enchiladas Recipe

Breakfast Enchiladas Recipe
Breakfast Enchiladas Recipe

Enchiladas aren’t just for lunch or dinner! This recipe for Breakfast Enchiladas is super filling and SO delicious! Plus, it makes 4 serves, so you can share it with friends or keep the leftovers in the fridge to reheat later.

Don’t forget to check out some of my other Mexican-style recipes, like these stuffed sweet potatoes.

Ingredients (makes 4 serves):
2 tsp olive oil
¼ small brown onion, diced
1 garlic clove, crushed
½ tsp ground cumin
200g tinned diced tomatoes
200g tinned black beans, drained and rinsed
1 large handful baby spinach leaves
sea salt and ground black pepper, to taste
4 eggs
4 (6-inch or 15 cm) whole wheat flour tortillas
50g low-fat cheddar cheese, grated
½ avocado, diced
8 cherry tomatoes, halved
1 spring onion, sliced
lemon juice, to taste
small handful fresh coriander, chopped

Enchilada Sauce:
1 tsp olive oil
¼ small brown onion, diced
1 garlic clove, crushed
¼ tsp ground cumin
¼ tsp chilli powder
¼ tsp dried oregano
¼ tsp sea salt
170g tinned diced tomatoes
125ml vegetable stock
1 tbsp chopped fresh coriander.
 

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Method:
1. To make the enchilada sauce, heat the oil in a medium saucepan over medium heat. Add the onion and cook for 4-5 minutes or until soft and translucent, stirring frequently. Add the garlic, cumin, chilli powder, oregano and salt and cook for a further minute or until fragrant, stirring constantly. Stir in the tomatoes and stock and bring to the boil. Reduce the heat to medium-low and simmer for 10-15 minutes, until slightly thickened, stirring occasionally. Stir through the coriander. Remove the saucepan from the heat and using a stick blender, carefully blend until smooth. Set aside until ready to use.

2. Preheat the oven to 180°C (350°F) and lightly spray a baking dish with oil spray.

3. Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 4-5 minutes until soft and translucent, stirring frequently. Add the garlic and cumin and cook for a further minute or until fragrant, stirring frequently. Add the tomatoes and black beans, reduce the heat to medium-low and cook for 8-10 minutes or until the mixture has heated through and thickened, stirring occasionally.

4. Stir through the spinach and cook for a further 2-3 minutes or until the spinach has wilted. Season with salt and pepper, if desired. Remove from the heat and set aside to cool slightly.

5. Whisk the eggs, salt and pepper together in a bowl. Heat a non-stick fry pan over medium heat and pour in the egg mixture. As the egg mixture begins to set, gently push it across the pan with a wooden spoon to form large folds. Ensure that you push from different directions and also include the mixture from around the edge of the pan. Do not stir constantly. Continue until no visible liquid egg remains and remove from the heat immediately.

6. To assemble the enchiladas, microwave the tortillas for 10 seconds or alternatively warm in a large dry fry pan over medium-high heat for 20-30 seconds. This will make the tortillas more pliable. Coat the bottom of the baking dish with a ladleful of the enchilada sauce.

7. Place the tortillas on a clean work bench. On each tortilla, top with a quarter of the black bean mixture and a quarter of the scrambled egg. Roll up each tortilla to enclose the filling. Place in the prepared baking dish seam-side down.

8. Spoon over the remaining enchilada sauce and sprinkle over the cheese. Bake in the oven for 15-20 minutes or until the cheese has melted.

9. Meanwhile, place the avocado, cherry tomatoes, spring onion, lemon juice, coriander, salt and pepper in a small bowl and toss gently to combine.

10. To serve, top the enchiladas with the avocado and tomato mixture. Enjoy!

Love, Kayla xx

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.

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