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!
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.
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.
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.
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.