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Breakfast Enchiladas Recipe

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These Breakfast Enchiladas are packed with protein, veggies, beans, and enchilada sauce for a breakfast spin on a Mexican classic! Perfect for meal prep, brunch, or whenever you want!
slenderkitchen.com

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List of Ingredients:

  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1/2 lb 99% lean ground turkey (or breakfast sausage)
  • 2 tbsp taco seasoning
  • 1 cup canned black beans, rinsed and drained
  • 8 eggs, beaten
  • Salt and pepper
  • 12 flour tortillas
  • 1.5 cups enchilada sauce (red or green)
  • 1 cup shredded Mexican cheese (I used reduced fat)
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1 Preheat the oven to 350 degrees. Heat a large nonstick skillet over medium high heat. Spray with cooking spray or drizzle with oil. Add the peppers and onions. Cook for 4-5 minutes until beginning to soften.
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2 Add the ground turkey meat. Cook for 6-8 minutes, breaking it up as it cooks, until cooked through. Add the taco seasoning and black beans. Stir to combine.
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3 Remove this mixture and set aside. Wipe the pan with a paper towel and spray with cooking spray. Add the eggs and scramble until just set. Do not overcook, or they wil get dry in the oven.
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4 Combine the eggs with the turkey and vegetable mixture. Drizzle in about ¼ cup of enchilada sauce.
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5 Wrap the tortillas in a damp paper towel and heat them for 30-60 seconds. Make sure they are pliable, this will help to prevent breaking. You can also spray them with a touch of cooking spray when warm to further prevent breaking. Gently fill each tortilla with the egg mixture. Roll tightly and place seam side down in the baking dish.
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6 Once all the enchiladas are filled, pour the remaining sauce over top. Sprinkle with the shredded cheese.
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7 Bake for 15-20 minutes or until the cheese is melted and the sauce is bubbling on the edges. Serve with all your favorite toppings.
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ENJOY!
Make this delicious Breakfast Enchiladas recipe and tag us! @slenderkitchen
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