Breakfast Enchiladas
Prep: 15 minutes
Bake: 10 minutes • Serves: 4
8 large eggs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 can (15.5 ounces) black beans, drained and rinsed
8 (8-inch) 100% whole wheat flour tortillas
1-1/4 cups Land O Lakes® Mexican blend cheese
3/4 cup Old El Paso® mild red enchilada sauce
Fresh cilantro sprigs for garnish (optional)
1.Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. In large bowl, whisk eggs, salt and pepper. Spray large nonstick skillet with cooking spray; heat over medium heat 1 minute. Add egg mixture and cook undisturbed 1 minute; cook and stir constantly with heatproof rubber spatula 3 minutes or to desired doneness. Transfer to large bowl; fold in beans. Makes about 3 cups.
2.Working with 1 tortilla at a time, spoon about 1/3 cup egg mixture down center and top with 1 tablespoon cheese; fold sides of tortilla over filling and place seam-side down in prepared dish. Top with enchilada sauce and remaining 3/4 cup cheese; bake 10 minutes or until cheese is melted. Makes 8 enchiladas.
3.Serve enchiladas garnished with cilantro sprigs, if desired.
Approximate nutritional values per serving (2 enchiladas):
642 Calories, 26g Fat (10g Saturated), 392mg Cholesterol, 1433mg Sodium,
66g Carbohydrates, 11g Fiber, 6g Sugars, 5g Added Sugars, 38g Protein
Chef Tip:
Customize by swapping the enchilada sauce with salsa verde.
Dietitian’s Dish Tip(s):
> Serve breakfast enchiladas with a dollop of Greek yogurt for added protein and probiotics for gut health. Round out your breakfast with a side of fresh fruit, like sliced oranges, berries or pineapples.
