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To make your breakfast enchiladas, gather these simple ingredients: - 6 large flour tortillas - 4 large eggs - 1 cup black beans, drained and rinsed - 1 cup diced bell peppers (a mix of red and green) - 1 small onion, finely chopped - 1 cup shredded cheese (sharp cheddar or a Mexican blend) - 1/2 cup mild salsa - 1/4 cup fresh cilantro, finely chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil - 1 ripe avocado, sliced (for garnish) - Sour cream, for serving (optional) You can swap some ingredients if you need. Here are a few ideas: - Use corn tortillas instead of flour for a gluten-free option. - Substitute black beans with pinto beans or refried beans for a different taste. - For a dairy-free version, use vegan cheese or omit cheese altogether. - Replace cilantro with parsley if you're not a fan of cilantro's flavor. Choosing the right brands can enhance your dish. Here are some trusted picks: - Tortillas: Look for Mission or La Banderita for soft and flavorful tortillas. - Beans: Eden Organic offers great quality canned beans without added salt. - Cheese: For the best flavor, try Tillamook sharp cheddar or Sargento's Mexican blend. - Salsa: Pace or Herdez makes tasty salsas that complement these enchiladas well. - Olive Oil: Extra virgin olive oil from California Olive Ranch is a solid choice. Now you have all the ingredients ready for your tasty breakfast enchiladas! Don't forget to check the Full Recipe for the step-by-step guide to making them. First, preheat your oven to 350°F (175°C). This step gets the oven ready for baking later. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped onion and 1 cup of diced bell peppers. Cook them for about 5 minutes until they become soft and smell great. Next, take a mixing bowl and whisk together 4 large eggs, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, salt, and black pepper. Pour this egg mix into the skillet with the cooked veggies. Scramble the eggs gently until they are fully cooked and not runny. Once the eggs are cooked, take the skillet off the heat. Stir in 1 cup of black beans and half of 1/4 cup of chopped cilantro. Mix everything well, and your filling is ready! Now, it's time to fill the tortillas. Take a large flour tortilla and lay it flat on a clean surface. Spoon about 1/4 of the egg and bean mixture into the center of the tortilla. Do not forget to sprinkle some of the shredded cheese on top! Carefully roll the tortilla tightly around the filling. Make sure it's well-secured. Place each rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat this process with the rest of the tortillas until you fill the dish. With all the tortillas in the dish, pour 1/2 cup of mild salsa evenly over the top. Then, sprinkle the remaining shredded cheese on top of the salsa-covered enchiladas. Now, place the baking dish in your preheated oven. Bake for 20 to 25 minutes. You want the cheese to melt, bubble, and turn slightly golden. Once done, take the dish out of the oven. Sprinkle the remaining chopped cilantro on top. For a fresh touch, add slices of ripe avocado as a garnish. Your Breakfast Enchiladas are ready to enjoy! For the complete recipe, refer to the Full Recipe section. To make your breakfast enchiladas stand out, focus on freshness. Use ripe vegetables for the filling. Fresh herbs, like cilantro, add bright flavor. Choose a good cheese—sharp cheddar or a Mexican blend works best. Mixing spices like cumin and smoked paprika gives depth. Don't skip the salsa; it adds moisture and tang. Bake until the cheese is melted and bubbly. This creates a delicious topping. One common mistake is overfilling the tortillas. This can lead to messy enchiladas. Use about 1/4 of the filling per tortilla. Another mistake is not cooking the eggs enough. Scramble them just until they are set, not dry. Also, don't forget to preheat your oven. Baking in a cold oven can change the texture. Lastly, avoid using stale tortillas. Fresh ones roll better and taste great. You can prepare your enchiladas in advance. Assemble them in the baking dish, cover tightly, and refrigerate. They stay fresh for up to 24 hours. When ready to bake, just add salsa and cheese on top. If you need to freeze them, wrap well in foil. They can last up to three months in the freezer. Thaw overnight before baking for best results. This makes busy mornings a breeze! {{image_4}} You can easily make breakfast enchiladas vegetarian. Replace the eggs with tofu for a plant-based twist. Use more vegetables like zucchini or spinach for added flavor. You can also add more beans for extra protein. This keeps your meal hearty and satisfying. If you want more protein, add cooked chicken, sausage, or bacon. These meats work well with the eggs and beans. Just ensure they are cooked before adding to the mixture. You can also try adding smoked salmon for a unique flavor. Each option gives you a great start to your day. To boost the flavor, consider adding spices like chili powder or oregano. Fresh herbs like parsley or green onions can brighten up the dish. A squeeze of lime juice can enhance the taste too. For a spicy kick, try jalapeños or hot sauce. These little changes make your breakfast enchiladas even more delicious. After making breakfast enchiladas, you may have some left. Store them in an airtight container. This keeps them fresh for up to three days. Let the enchiladas cool before sealing. You can add a layer of plastic wrap for extra protection. You can freeze breakfast enchiladas for later. First, let them cool completely. Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They will last for about three months. Label the bag with the date for easy tracking. To reheat, remove the enchiladas from the fridge or freezer. If frozen, let them thaw overnight in the fridge. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep them moist. Heat for about 20 minutes. If they are frozen, heat for 30 to 35 minutes. You can also microwave them for a quick meal. Just cover them with a damp paper towel and heat for 2-3 minutes. Enjoy your tasty breakfast enchiladas anytime! To add spice to your Breakfast Enchiladas, you can use spicy salsa or hot sauce. You can also mix in diced jalapeños or a pinch of cayenne pepper. These simple changes can give your dish a nice kick. Adjust the heat to fit your taste. Remember, start small and add more if needed. The goal is to enhance the flavor without overwhelming the dish. Yes, you can use corn tortillas! Corn tortillas are a great gluten-free option. They add a different flavor and texture to your enchiladas. Just warm them up in a skillet before filling. This helps prevent them from breaking. You may need to adjust the baking time slightly, so keep an eye on them. They should be golden and crispy when done. Breakfast Enchiladas pair well with various sides. Here are some ideas: - Fresh fruit salad - A green salad with light dressing - Refried beans for extra protein - Mexican-style rice for a hearty meal - Sliced avocado or guacamole for creaminess - A dollop of sour cream to balance the spice These sides can make your breakfast more filling and colorful. Enjoy mixing and matching to find your favorite combos! For the complete recipe, check out the Sunny Morning Breakfast Enchiladas. You learned how to make tasty breakfast enchiladas from this post. We covered the key ingredients, step-by-step instructions, and smart tips. I shared ways to switch up flavors and avoid common mistakes. Storing and reheating leftovers is easy, too. Enjoy making breakfast enchiladas your way! You can get creative and share them with friends and family. Fun meals like this make mornings special.

Breakfast Enchiladas

Start your day off right with these delicious Sunny Morning Breakfast Enchiladas! Packed with fluffy scrambled eggs, black beans, vibrant bell peppers, and gooey cheese, this easy recipe is perfect for a hearty breakfast or brunch. You'll love how simple it is to prepare and bake! Click through for the full recipe and enjoy a burst of flavor in every bite! Perfect for feeding family or impressing guests!
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Ingredients
  

6 large flour tortillas

4 large eggs

1 cup black beans, drained and rinsed

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

1 small onion, finely chopped

1 cup shredded cheese (either sharp cheddar or a flavorful Mexican blend)

1/2 cup mild salsa

1/4 cup fresh cilantro, finely chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 ripe avocado, sliced (for garnish)

Sour cream, for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking.

    Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and diced bell peppers, sautéing until they become soft and fragrant, approximately 5 minutes.

      Scramble the Eggs: In a mixing bowl, whisk together the eggs, ground cumin, smoked paprika, salt, and black pepper. Pour the egg mixture into the skillet with the sautéed onions and bell peppers. Gently scramble the eggs until they are fully cooked and no longer runny.

        Combine with Beans: Once the eggs are cooked, remove the skillet from heat and fold in the drained black beans and half of the chopped cilantro, stirring well to combine.

          Fill the Tortillas: Take a tortilla and lay it flat on a clean surface. Spoon approximately 1/4 of the egg and bean mixture into the center of the tortilla, then sprinkle a little shredded cheese on top.

            Roll the Enchiladas: Carefully roll the tortilla tightly around the filling, ensuring it's well-secured. Place each rolled tortilla seam-side down in a greased 9x13 inch baking dish. Continue this process with the remaining tortillas.

              Add Salsa and Cheese: Once all the tortillas are rolled and snugly in the dish, pour the salsa evenly over the top. Sprinkle the remaining shredded cheese generously over the salsa-covered enchiladas.

                Bake to Perfection: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.

                  Garnish: After removing the dish from the oven, sprinkle the remaining chopped cilantro over the enchiladas and adorn with slices of avocado for a refreshing touch.

                    Serve and Enjoy: Serve the enchiladas warm, with a dollop of sour cream on the side if you wish, for an extra creamy texture.

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6