Go Back

Breakfast Enchiladas

Enjoy fluffy scrambled eggs wrapped in warm tortillas, drizzled with savory sauce and topped with melted cheese for a comforting breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large Eggs The star of the show! Scrambled to fluffy perfection.
  • 10 pieces Corn Tortillas Soft and warm; can swap for flour tortillas.
  • 2 cups Shredded Cheese Cheddar or Monterey Jack for that melty goodness.
  • 1 can Black Beans Drained and rinsed; a protein-packed addition.
  • 1 piece Bell Pepper Diced; splash of color and sweetness.
  • 1 small Red Onion Diced; use green onions for a milder flavor.
  • 1 cup Salsa Choose your spice level; homemade or store-bought.
  • 1 tsp Cumin Adds a warm depth of flavor.
  • 1 tbsp Olive Oil For sautéing veggies.
  • 1 cup Sour Cream or Greek Yogurt For creamy topping; yogurt is a lighter option.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a pan over medium heat, add olive oil, then sauté the diced onions and bell peppers for about 5 minutes until softened.
  3. In a large bowl, whisk the eggs with cumin, salt, and pepper, then pour into the pan with veggies and scramble until just set.
  4. Warm the corn tortillas in a dry skillet for a few seconds on each side to make them pliable.
  5. Spoon the egg mixture onto the center of each tortilla, followed by black beans and a sprinkle of cheese. Roll them up and place seam-side down in a baking dish.
  6. Pour salsa evenly over the rolled enchiladas, then top with the remaining cheese.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes until golden and bubbly.
  8. Let cool for a few minutes, then serve with a dollop of sour cream or Greek yogurt on top.

Notes

For extra spice, add diced jalapeños or chili powder to the egg mixture. Try mixing different cheeses for added flavor. Assemble the enchiladas the night before for an effortless breakfast.