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To make Sunrise Breakfast Enchiladas, gather these ingredients: - 6 large corn tortillas - 4 large eggs - 1/2 cup milk - 1 cup black beans, drained and rinsed - 1 cup diced bell peppers (red and yellow) - 1/2 cup diced onion - 1 cup shredded Monterey Jack cheese - 1/2 teaspoon cumin - 1/2 teaspoon chili powder - Salt and pepper to taste - 1 avocado, sliced - Fresh cilantro for garnish - Salsa for serving You will need a few key tools for this recipe: - A large skillet for cooking - A mixing bowl for the egg mixture - A baking dish to hold the enchiladas - Measuring cups and spoons for accuracy - A microwave for warming tortillas If you don't have certain ingredients, here are some easy swaps: - Use flour tortillas instead of corn if you prefer. - Swap black beans for pinto beans or kidney beans. - Use any cheese you like; cheddar works great too. - Instead of milk, try almond milk or oat milk. - Fresh herbs can replace cilantro for a different flavor. - Add spinach or zucchini for extra veggies. {{ingredient_image_1}} To make Sunrise Breakfast Enchiladas, gather your ingredients first. You need corn tortillas, eggs, milk, black beans, bell peppers, onion, and cheese. Don’t forget spices like cumin, chili powder, salt, and pepper. The prep takes about 15 minutes, and cooking will take around 30 minutes. Start by preheating your oven to 350°F (175°C). In a skillet, heat a splash of olive oil over medium heat. Add diced onion and bell peppers. Sauté these veggies for about 5 minutes. You want them soft and fragrant. Once they are ready, take them off the heat and set them aside. In a bowl, whisk together four large eggs and half a cup of milk. Add the sautéed veggies and one cup of black beans to this mix. Don't forget to sprinkle in half a teaspoon of cumin and chili powder, along with salt and pepper to taste. Mix it all well so the flavors blend nicely. Warm the corn tortillas in the microwave for about 20 seconds. This makes them easy to roll. Spoon a good amount of the egg and vegetable mix into the center of each tortilla. Top it with a sprinkle of shredded Monterey Jack cheese. Roll each tortilla tightly and place them seam-side down in a greased baking dish. Pour any leftover egg mixture over the rolled enchiladas. Then, sprinkle the remaining cheese on top. Cover the dish with foil and bake for 20 minutes. After that, take off the foil and bake for another 10 minutes. You want the cheese to be bubbly and golden. Once done, let them cool for a couple of minutes before serving. Enjoy with avocado slices, fresh cilantro, and salsa! To make Sunrise Breakfast Enchiladas shine, focus on your cooking method. Start by sautéing the onion and bell peppers in a bit of olive oil. This step builds sweet flavors. Remember, cook them until soft, about five minutes. Then, mix your eggs with spices. Whisk until well combined. This blend adds depth to the dish. Gently stir the egg mix and cooked veggies on low heat. You want them just set, not dry. This technique keeps the eggs tender. Keeping your enchiladas moist is key for a great breakfast. First, warm your corn tortillas for about 20 seconds in the microwave. This makes them soft and easy to roll. When you fill the tortillas, don’t overstuff them. A little filling goes a long way. After rolling, pour any leftover egg mixture on top. This moisture helps during baking. Also, cover the dish with foil for the first half of baking. This traps steam and keeps them fluffy. For a colorful plate, serve your enchiladas with fresh avocado slices and cilantro. The creaminess of the avocado balances the spice. Add a generous scoop of salsa on the side for a tasty kick. You can also serve these with a side of fresh fruit. A fruit salad adds a sweet touch. If you want a drink, serve with fresh orange juice. It pairs perfectly with the savory flavors of the enchiladas. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can elevate the flavor of your enchiladas, making them taste vibrant and delicious. Customize Your Fillings: Feel free to add other ingredients like spinach, mushrooms, or different types of cheese to suit your taste preferences. Make Ahead: Prepare the enchiladas in advance and store them in the fridge. Just pop them in the oven when you're ready to eat! Perfect Tortilla Texture: Warming the tortillas before filling them makes them more pliable and reduces the risk of cracking during rolling. {{image_2}} You can easily make Sunrise Breakfast Enchiladas vegetarian. Just skip the eggs or add more veggies. Try using spinach, zucchini, or mushrooms. You can also add extra beans for protein. These changes keep the dish hearty and full of flavor. If you want more protein, add cooked chicken or turkey. Shredded meats work well. You can also try crumbled sausage or bacon. This will give your enchiladas a tasty twist. Just remember to adjust the spices to match the meat you choose. Do you love heat? Add diced jalapeños or hot sauce to the egg mix. You can also sprinkle crushed red pepper flakes on top. For a smoky taste, add some chipotle peppers. These additions will wake up your taste buds and make breakfast more exciting. To store your leftover Sunrise Breakfast Enchiladas, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. If you want them to last longer, freezing is a great option. When you're ready to enjoy the enchiladas again, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. If they are cold, add a splash of water or salsa on top to keep them moist. Cover the dish with foil and bake for about 15-20 minutes. To freeze the enchiladas, wrap each one in foil or plastic wrap. Then place them in a freezer-safe bag. They can be frozen for up to three months. When you want to eat them, thaw overnight in the fridge. Then follow the reheating instructions above for best results. Sunrise Breakfast Enchiladas are a tasty morning dish. They combine corn tortillas with eggs, beans, and veggies. You fill each tortilla with a mix of sautéed onions, bell peppers, and black beans. Then, you roll them up with cheese and bake until golden. This dish is colorful and packed with flavor. Yes, you can make these enchiladas ahead of time. Prepare the filling and roll the enchiladas. Place them in a baking dish and cover tightly. Store them in the fridge for up to one day. When ready, just bake as instructed. This makes breakfast easy! Serve these enchiladas with fresh avocado slices and salsa. You can also add a side of fruit for a sweet touch. A dollop of sour cream adds creaminess. For a crunchy bite, consider tortilla chips. This adds fun and extra flavors to your meal. To spice up this recipe, add more chili powder. You can also use diced jalapeños in the filling. If you like heat, try adding hot sauce on top. Another option is to use pepper jack cheese instead of Monterey Jack. These changes will give you a flavorful kick! You learned how to make tasty sunrise breakfast enchiladas. We covered the needed ingredients, key tools, and swaps. I walked you through each cooking step. Tips helped you perfect your technique, keep enchiladas moist, and suggest sides. Remember, you can customize with proteins or spicy extras. Store leftovers properly to enjoy later. These simple methods make cooking fun and easy. You’ll impress friends and family with your skills and delicious meals. Dive into the kitchen and create your tasty masterpiece!

Sunrise Breakfast Enchiladas

Delicious breakfast enchiladas filled with eggs, black beans, and vegetables, topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 6 large corn tortillas
  • 4 large eggs
  • 0.5 cup milk
  • 1 cup black beans, drained and rinsed
  • 1 cup diced bell peppers (red and yellow)
  • 0.5 cup diced onion
  • 1 cup shredded Monterey Jack cheese
  • 0.5 teaspoon cumin
  • 0.5 teaspoon chili powder
  • 1 to taste Salt
  • 1 to taste pepper
  • 1 large avocado, sliced
  • 1 to taste Fresh cilantro for garnish
  • 1 to serve Salsa

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a skillet over medium heat, add a splash of olive oil and sauté the diced onion and bell peppers until they are soft, about 5 minutes.
  • In a bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper. Add the sautéed vegetables and black beans to the egg mixture.
  • In the same skillet, pour in the egg mixture and cook, gently stirring, until just set but still slightly runny around the edges, about 3-5 minutes. Remove from heat.
  • Warm the corn tortillas in the microwave for about 20 seconds to make them pliable.
  • Spoon a generous amount of the egg and vegetable mixture down the center of each tortilla, sprinkle a little cheese over the filling, and roll them up tightly.
  • Place the rolled enchiladas seam-side down in a greased baking dish. Pour any remaining egg mixture over the top and sprinkle with remaining cheese.
  • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  • Once baked, remove from oven and let cool for a couple of minutes. Serve with avocado slices, fresh cilantro, and salsa on the side.

Notes

Arrange the enchiladas on a large plate, drizzle with salsa, and top with avocado slices and a sprinkle of fresh cilantro for a colorful and appetizing presentation.
Keyword breakfast, eggs, enchiladas, vegetarian