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To make breakfast enchiladas, gather these items: - 6 corn tortillas - 4 large eggs - 1 cup black beans, drained and rinsed - 1 cup shredded cheddar cheese - 1 cup diced bell peppers (a mix of red and green for color) - 1/2 cup chopped green onions - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup salsa verde - 1 avocado, sliced (for topping) - Fresh cilantro, for garnish You can add more fun to your enchiladas with these extras: - Chopped jalapeños for heat - Sour cream for creaminess - Fresh lime juice for a zesty kick - A sprinkle of feta cheese for a salty bite If you need to change some ingredients, try these options: - Use whole wheat tortillas for more fiber. - Swap black beans for pinto or kidney beans. - Replace cheddar with a dairy-free cheese for a vegan dish. - Use egg substitutes like flaxseed meal or tofu for a vegan option. These ingredients help create a tasty meal that everyone will love. Check out the Full Recipe for more details on how to prepare these delicious breakfast enchiladas! Start your prep by gathering all your ingredients. This makes cooking easier. Preheat your oven to 350°F (175°C). Next, lightly grease a 9x13-inch baking dish to stop the enchiladas from sticking. Crack four large eggs into a bowl and whisk them until blended. Season the eggs with ground cumin, smoked paprika, salt, and pepper. Mix well to spread the spices evenly. Heat a splash of oil in a large skillet over medium heat. Add diced bell peppers and sauté them for about 3-4 minutes. You want them to soften and brighten in color. Pour the seasoned eggs into the skillet. Use a spatula to scramble the mixture until the eggs are set. Once cooked, remove the skillet from heat. Gently fold in the drained black beans and half of the shredded cheddar cheese. Now it’s time to assemble the enchiladas! Take one corn tortilla and spoon about 1/4 cup of the egg and bean mix into the center. Roll the tortilla tightly and place it seam-side down in your greased baking dish. Repeat this with the rest of the tortillas. Next, evenly pour the salsa verde over the enchiladas. Make sure each one is well-covered. Finally, sprinkle the remaining shredded cheese on top. Place the baking dish in the oven and bake for 20-25 minutes. You’ll know they’re ready when the cheese is melted and bubbling. After baking, let the enchiladas cool for a few minutes. This helps them set. For serving, top each enchilada with slices of fresh avocado. Add chopped cilantro and green onions for a fresh touch and pretty look. Enjoy your flavorful breakfast enchiladas! For a detailed overview, check the Full Recipe. To get the best breakfast enchiladas, follow these tips: - Use fresh tortillas: Fresh corn tortillas roll better and taste great. - Don’t overfill: Stick to about 1/4 cup of filling per tortilla. This keeps them from bursting. - Cover with salsa: Pour salsa verde evenly to keep the enchiladas moist. - Let them rest: After baking, let them cool for a few minutes. This helps the cheese set. Many people make a few common mistakes: - Skipping seasonings: Always season your eggs and filling well for maximum flavor. - Not greasing the dish: Greasing prevents sticking and helps with easy serving. - Using too much cheese: While cheese is tasty, too much can make them heavy. Aim for balance. - Rushing the cooking: Take your time when scrambling the eggs. Cook them until just set for a fluffier texture. Serving enchiladas is easy and fun. Here are some great ideas: - Top with avocado: Fresh slices of avocado add creaminess. - Add cilantro: Chopped cilantro brings a fresh burst of flavor. - Serve with sides: Pair with fresh fruit or a simple green salad. - Offer extra salsa: Having salsa on the side lets everyone customize their dish. For the full recipe, check out the details above and enjoy your cooking! {{image_4}} For a tasty vegetarian option, skip the eggs. Use tofu instead. Crumble firm tofu in a pan. Season it like the eggs with cumin and paprika. Add black beans, bell peppers, and cheese for a hearty mix. For a vegan twist, swap the cheese for a non-dairy kind. A cashew cheese or nutritional yeast works well. This keeps the dish creamy and flavorful without the animal products. You can easily add protein to your enchiladas. Chopped cooked chicken or turkey adds a nice touch. You can also use breakfast sausage for a savory bite. If you want a unique flavor, try chorizo. Just cook it until browned before mixing it with the eggs. Each protein option changes the taste. You can play with flavors based on what you like. Spice things up by adding your favorite seasonings. A pinch of chili powder makes it hotter. Try adding fresh herbs like cilantro or parsley for a fresh taste. If you love tang, drizzle a lime juice over the top before serving. You can also switch up the salsa. Try mango salsa for a sweet and spicy kick. Each change makes your breakfast enchiladas unique, so don’t hesitate to experiment! Store leftover breakfast enchiladas in an airtight container. Make sure they cool first. Keep them in the fridge for up to three days. This way, they stay fresh and tasty. To reheat, take out the enchiladas and place them on an oven-safe dish. Cover them with foil to keep moisture in. Heat in a preheated oven at 350°F for about 15-20 minutes. This helps the cheese melt and makes them warm throughout. You can freeze breakfast enchiladas for later. Wrap each one tightly in plastic wrap. Then, put them in a freezer-safe bag. They can last up to three months in the freezer. To thaw, place them in the fridge overnight before reheating. This keeps them flavorful and prevents freezer burn. For best results, enjoy them fresh! You can change many parts of Breakfast Enchiladas. Here are some ideas: - Add different veggies: Try spinach, mushrooms, or zucchini for more flavor. - Change the cheese: Use pepper jack for a kick or feta for a tangy taste. - Mix in proteins: Add cooked sausage, bacon, or tofu for extra protein. These changes let you make the dish your own. Be creative with flavors you love! Yes, you can make them ahead! Prepare the enchiladas and place them in the baking dish. Cover the dish with foil and store it in the fridge. Bake them the next morning for a quick breakfast. You can also freeze them for later. Just thaw overnight in the fridge before baking. Breakfast Enchiladas are packed with nutrients. Here is a rough breakdown per serving: - Calories: About 350 - Protein: Around 20 grams - Carbohydrates: About 40 grams - Fat: Roughly 15 grams These values can change based on your ingredient choices. Adjust for your needs! To add spice, you can: - Use hot salsa: Swap regular salsa verde for a spicy version. - Add jalapeños: Mix diced jalapeños into the egg filling or top your dish with fresh slices. - Sprinkle chili powder: Blend chili powder into the eggs for a warm, spicy flavor. Feel free to adjust the heat according to your taste! You learned how to make delicious breakfast enchiladas in simple steps. We covered the ingredients, cooking methods, and pro tips. You can customize these enchiladas to fit your taste. Remember to store leftovers properly to enjoy later. With these ideas and answers to your questions, you can create a great breakfast anytime. Enjoy your cooking and share your tasty results!

- Breakfast Enchiladas

Start your day right with these delicious breakfast enchiladas! Packed with scrambled eggs, black beans, colorful bell peppers, and topped with creamy avocado, this recipe is a perfect blend of flavors. In just 45 minutes, you can create a hearty meal that's easy to assemble and baked until bubbly. Dive into this mouthwatering dish and impress your family! Click to explore the full recipe now and elevate your breakfast game!
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Ingredients
  

6 corn tortillas

4 large eggs

1 cup black beans, drained and rinsed

1 cup shredded cheddar cheese

1 cup diced bell peppers (a mix of red and green for color)

1/2 cup chopped green onions

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup salsa verde

1 avocado, sliced (for topping)

Fresh cilantro, for garnish

Instructions
 

Prepare the Oven and Dish: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.

    Whisk the Eggs: In a medium-sized mixing bowl, crack the four eggs and whisk them vigorously until fully blended. Season the eggs with ground cumin, smoked paprika, salt, and pepper to taste, mixing well to incorporate the spices.

      Sauté the Bell Peppers: Heat a splash of oil in a large skillet over medium heat. Once hot, add the diced bell peppers and sauté for about 3-4 minutes, just until they begin to soften and brighten in color.

        Scramble with Eggs: Pour the seasoned eggs into the skillet with the sautéed bell peppers. Use a spatula to scramble the mixture, cooking until the eggs are set and fully cooked through.

          Combine with Black Beans and Cheese: Remove the skillet from heat. Gently fold the drained black beans and half of the shredded cheddar cheese into the egg mixture, ensuring an even distribution.

            Assemble the Enchiladas: Take one corn tortilla and spoon approximately 1/4 cup of the egg and bean mixture into the center. Carefully roll the tortilla tightly and place it seam-side down in the greased baking dish. Repeat this process with the remaining tortillas until all the filling is used.

              Add Salsa and Cheese: Evenly pour the salsa verde over the assembled enchiladas in the baking dish, ensuring they are well-covered. Sprinkle the remaining shredded cheese generously on top.

                Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is completely melted and bubbling.

                  Cool and Serve: Remove the enchiladas from the oven, allowing them to cool for a few minutes to set before serving.

                    Garnish: To serve, top each enchilada with slices of fresh avocado. Finish with a sprinkle of chopped cilantro and green onions for added freshness and visual appeal.

                      Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings