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- 6 large corn tortillas - 4 large eggs - 1 cup black beans, rinsed and drained - 1 cup shredded cheddar cheese - 1 cup diced bell peppers (mix of colors) - 1 small onion, finely chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup salsa (your choice of spiciness) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, chopped for garnish - Avocado slices for serving (optional) Choose fresh corn tortillas for the best texture. They should be soft and pliable. Pick ripe bell peppers to add sweetness and color. For beans, canned black beans work well. Make sure to rinse them to reduce sodium. Use good-quality eggs for creamy texture and flavor. If you don't have corn tortillas, use flour tortillas. They also work great. For cheese, try Monterey Jack or pepper jack for a kick. You can swap black beans for pinto beans or refried beans. If you want no eggs, use tofu for a vegan option. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step is important. It ensures your enchiladas bake evenly and the cheese melts perfectly. While you prepare the filling, the oven will get hot. In a large skillet, heat two tablespoons of olive oil over medium heat. Add one finely chopped onion and one cup of diced bell peppers. Cook them until they soften, which takes about five minutes. Next, push the veggies to one side of the skillet. Crack four large eggs into the empty side. Scramble them until they are just set. Then, mix in one cup of rinsed black beans, one teaspoon of ground cumin, one teaspoon of smoked paprika, salt, and pepper. Stir everything until heated through, and then remove it from heat. Warm six large corn tortillas in the microwave for about 30 seconds. This makes them easier to roll. On each tortilla, add a generous scoop of the egg and bean mixture. Sprinkle a little cheddar cheese on top. Roll each tortilla tightly and place them seam-side down in a greased baking dish. Once all the enchiladas are in the dish, pour one cup of your favorite salsa evenly over them. Then, sprinkle the remaining cheddar cheese on top. Place the baking dish in the preheated oven. Bake for 20 to 25 minutes. Look for bubbly, melted cheese. After baking, take the dish out of the oven. Let it cool for a few minutes. Garnish your enchiladas with fresh chopped cilantro. You can also serve them with avocado slices on the side for extra flavor and creaminess. Enjoy your meal! To make great scrambled eggs, use fresh eggs. Crack four large eggs into a bowl. Whisk them gently with a fork. Add a pinch of salt and pepper to taste. Heat a non-stick skillet over medium heat. Add a little olive oil to coat the pan. Pour in the eggs and let them sit for a few seconds. Stir slowly with a spatula for soft, fluffy eggs. Remove them from heat when they are just set. This keeps them creamy and tasty. Spices can transform your breakfast enchiladas. Use ground cumin and smoked paprika for a warm, smoky taste. Just one teaspoon of each is enough. Mix them into the egg and bean filling. You can also try adding a pinch of chili powder for extra heat. Fresh herbs like cilantro can brighten the dish. Sprinkle them on top before serving. Making enchiladas ahead is easy. Prepare the filling and assemble the enchiladas. Place them in a baking dish. Cover with plastic wrap and refrigerate for up to 24 hours. When ready to cook, just remove the wrap. Pour salsa and cheese on top, then bake. You can enjoy delicious enchiladas any day! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of your enchiladas, making them more vibrant and delicious. Customize Your Heat: Adjust the spiciness of your salsa to suit your taste; try a mild salsa for kids or a hot one for a spicy kick. Make Ahead: You can prepare the filling a day in advance and store it in the fridge to save time in the morning. Experiment with Cheeses: Try using different types of cheese like pepper jack or queso fresco for a unique twist on flavor. {{image_2}} You can make breakfast enchiladas vegetarian by skipping the eggs and meat. Use more beans instead. Add ingredients like spinach, mushrooms, or zucchini. These veggies add flavor and texture. You can also swap cheese for a plant-based option. This keeps it tasty and friendly for all diets. For protein, you can use cooked chicken or sausage. Shred leftover chicken and mix it in. You can also use cooked ground sausage for a hearty bite. If you want a simple option, diced ham works too. Just remember to cook your protein first. This keeps the flavors balanced and rich. To adjust the spice level, choose mild or hot salsa. If you like more heat, add jalapeños or chili powder to your filling. For a milder taste, use sweet bell peppers. You can also top with sour cream or Greek yogurt to cool it down. This way, everyone can enjoy their meal just the way they like it. After enjoying your breakfast enchiladas, you may have some left. To store them, place the enchiladas in an airtight container. Make sure they cool down first. This keeps them fresh for up to three days in the fridge. If you want to keep them longer, freezing is a great option. For freezing, wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Label the bag with the date. They can stay in the freezer for up to three months. When ready to eat, you can defrost them in the fridge overnight. To reheat, you have a few options. You can use the microwave for quick results. Place the enchiladas on a plate and cover them with a damp paper towel. Heat them for about 1-2 minutes. For a crispier texture, use the oven. Preheat it to 350°F (175°C) and bake for 15-20 minutes. This method melts the cheese and warms the filling nicely. Enjoy your delicious breakfast enchiladas again! Yes, you can use flour tortillas. Flour tortillas are softer and easier to roll. They do change the flavor and texture a bit. Corn tortillas are more traditional for enchiladas. If you like a chewy texture, stick with corn. If you prefer soft, use flour. You can serve many sides with breakfast enchiladas. Consider fresh fruit for a sweet touch. A simple green salad adds crunch. You might enjoy some crispy hash browns for texture. Salsa and guacamole also pair well. Choose toppings based on your taste. Breakfast enchiladas stay fresh for about 3-4 days in the fridge. Store them in an airtight container. This keeps them from drying out. If they last longer than that, they may spoil. Always check for any off smells or colors before eating. Yes, you can make enchiladas without eggs. Use a mix of beans, cheese, and veggies instead. Spinach or mushrooms make great additions. You can also add tofu for protein. This keeps the dish flavorful and satisfying without eggs. In this post, we explored the key ingredients for perfect enchiladas. We covered selection tips, substitutes, and step-by-step instructions, from preheating the oven to garnishing. We shared useful tips for making eggs, enhancing flavors, and prepping ahead. Variations included vegetarian options, different proteins, and spice levels. Lastly, we provided storage and reheating advice. Making enchiladas can be fun and easy. Use these tips to create delicious meals. Enjoy your cooking!

Breakfast Enchiladas

Delicious breakfast enchiladas filled with eggs, black beans, and cheese, topped with salsa.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 6 large corn tortillas
  • 4 large eggs
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers (mix of colors)
  • 1 small onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup salsa (your choice of spiciness)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • to taste fresh cilantro, chopped for garnish
  • optional avocado slices for serving

Instructions
 

  • Preheat your oven to 375°F (190°C) to get it ready for baking the enchiladas.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell peppers, cooking until softened, about 5 minutes.
  • Push the veggies to one side of the skillet. In the empty side, crack the eggs and scramble them until just set. Mix in the black beans, cumin, smoked paprika, salt, and pepper. Stir the mixture until heated through, then remove it from the heat.
  • Warm the corn tortillas slightly in the microwave to make them more pliable. On each tortilla, place a generous scoop of the egg and bean mixture and sprinkle a little cheddar cheese. Roll up each tortilla tightly and place seam-side down in a greased baking dish.
  • Pour salsa evenly over the top of the rolled enchiladas. Sprinkle the remaining cheddar cheese on top.
  • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro and serve with avocado slices on the side if desired.

Notes

Serve with avocado slices for an extra touch.
Keyword beans, breakfast, cheese, eggs, enchiladas