Ingredients
Units
Scale
- 8 tortillas
- 6 eggs
- 2 cups shredded cheese
- 1 cup salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced bell peppers
- 1 cup diced onions
- 1/4 cup chopped cilantro
- 1/2 cup crispy turkey bacon bits or sautéed crumbled beef chorizo
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Sauté the vegetables: Cook diced onions and bell peppers in a skillet until soft and fragrant.
- Scramble the eggs: Whisk the eggs with salt and pepper, then scramble them gently in the skillet with the vegetables.
- Combine the filling: Stir in black beans, part of the cheese, and half of the salsa.
- Fill the tortillas: Spoon the mixture into each tortilla, roll tightly, and place seam-side down in a baking dish.
- Top and bake: Cover with remaining salsa and cheese, then sprinkle crispy turkey bacon or sautéed beef chorizo on top.
- Bake: Cook for 20–25 minutes until the cheese is melted and golden.
Notes
These enchiladas can be customized with different ingredients, and they freeze beautifully for later use.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 300mg