Vegetarian Breakfast Enchiladas

Why You’ll Love This Recipe

These breakfast enchiladas combine the comforting elements of eggs and cheese with vibrant flavors from peppers, onions, beans, and spicy sauce. They’re easy to assemble ahead, bake in one dish, and feed a crowd. Plus, they’re flexible — vegetarian, but easily adaptable for other diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Enchiladas

• Corn or flour tortillas (soft, medium size)
• Eggs (beaten)
• Black beans (canned, drained & rinsed)
• Bell peppers (diced; red, yellow, or green)
• Onion (finely chopped)
• Garlic (minced)
• Jalapeño or mild chili pepper (optional, seeded/minced)
• Spinach or kale (chopped; optional)
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Olive oil or butter
• Salt and pepper
• Fresh cilantro (chopped)
• Optional: green onions, diced tomatoes

For the Enchilada Sauce

• Red or green enchilada sauce (store‑bought or homemade)
• A bit of extra water or vegetable broth (if the sauce is thick)

Directions

1. Preheat oven:
   Preheat your oven to 375 °F (190 °C). Grease or lightly oil a baking dish (about 9×13 inches or similar size).
2. Cook the vegetables:
   In a skillet over medium heat, warm olive oil or melt butter. Add the chopped onion, bell pepper, and jalapeño (if using). Sauté until softened, about 4–5 minutes. Add the garlic and cook another 1 minute until fragrant.
   If you’re using spinach or kale, stir it in and cook until wilted. Season with salt and pepper.
3. Prepare the eggs and beans:
   In a bowl, beat the eggs lightly. Add black beans and chopped cilantro (and optional diced tomato or green onion). Mix gently.
   Pour this egg‑bean mixture into the skillet with the vegetables. Cook, stirring slowly, just until the eggs begin to set but are still slightly runny (they’ll continue baking). Remove from heat.
4. Fill and roll the enchiladas:
   Warm the tortillas slightly (in microwave or on skillet) so they’re pliable. Pour a little enchilada sauce (a few spoonfuls) into the bottom of the baking dish to coat it.
   Place a portion of the egg‑bean mixture into each tortilla, roll it tightly, and place seam side down in the baking dish. Continue until you’ve used all filling (stack as needed).
5. Top with sauce and cheese:
   Pour the remaining enchilada sauce evenly over the rolled enchiladas, coating each one. If the sauce is too thick, thin with a bit of water or broth.
   Sprinkle shredded cheese generously over the top.
6. Bake:
   Bake in the preheated oven for about 15–20 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.
7. Garnish and serve:
   Remove from the oven. Let sit a few minutes to set. Garnish with chopped cilantro, green onions, sliced avocado, diced tomatoes, or a dollop of sour cream or salsa if desired. Serve warm.

Servings and timing

Makes about 6–8 enchiladas, serving 4–6 people (depending on portion size).
Total time: ~35–40 minutes (10 minutes prep + 10 minutes filling & rolling + 15–20 minutes baking)

Storage/Reheating

• Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the oven or a toaster oven at about 350 °F (175 °C) for 10–12 minutes until warmed through. You can also microwave individual portions, though the edges might soften.

Variations

• Vegan version: Use a tofu scramble or chickpea scramble instead of eggs. Use vegan cheese and a dairy‑free sour cream substitute.
• Add extra veggies: Add corn, zucchini, mushrooms, or roasted sweet potatoes.
• Spice it up: Add chipotle in adobo, hot sauce, or extra jalapeños to the egg mixture or sauce.
• Green enchiladas: Use green enchilada sauce instead of red for a tangy twist.
• Add freshness: Top with fresh pico de gallo, pickled onions, or radishes for more texture and brightness.

FAQs

Can I make these ahead of time?

Yes. You can assemble them (without baking) and refrigerate covered for a few hours or overnight, then bake when ready.

Can I freeze breakfast enchiladas?

You can freeze them (after baking) in freezer‑safe containers for up to 1 month. Reheat from frozen in the oven until warmed through.

What kind of tortillas should I use?

Use tortillas that are pliable and can roll without tearing—medium flour or soft corn work well. Warming them helps prevent cracks.

Can I use egg whites only?

Yes, you can use whole eggs, or a combination of whole eggs and egg whites to reduce fat while keeping texture.

Will the eggs become rubbery if baked?

Not if you undercook slightly in the skillet and then bake just enough to set. Avoid overbaking.

Can I swap beans?

Yes. Pinto beans, kidney beans, or white beans all work. Drain and rinse before using.

How do I prevent sogginess?

Ensure the sauce isn’t overly watery; use moderate amount. Also, slightly undercook eggs before rolling so they don’t release excess liquid in the oven.

What toppings go well?

Sour cream, avocado, salsa, cilantro, hot sauce, green onions, or fresh tomato are all great choices.

Can I make them gluten‑free?

Yes, if you use gluten‑free tortillas. Ensure all other ingredients (such as enchilada sauce) are also gluten‑free.

Conclusion

Vegetarian Breakfast Enchiladas are a delicious and satisfying way to start the day, combining wholesome ingredients, bold Mexican flavors, and comforting textures. Whether you serve them for brunch or a weekend breakfast, they’re sure to delight. Feel free to customize with your favorite veggies and toppings to make them your own.

Vegetarian Breakfast Enchiladas

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Warm, hearty vegetarian breakfast enchiladas filled with eggs, beans, veggies, and cheese, all baked in savory enchilada sauce. A flavorful make-ahead brunch or breakfast option.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 6–8 medium corn or flour tortillas
• 6 large eggs, beaten
• 1 (15 oz) can black beans, drained and rinsed
• 1 bell pepper (red, yellow, or green), diced
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño or mild chili pepper, seeded and minced (optional)
• 1 cup fresh spinach or kale, chopped (optional)
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• 2 tbsp fresh cilantro, chopped
• 2 green onions, sliced (optional)
• 1/2 cup diced tomatoes (optional)
• 2 cups red or green enchilada sauce (store-bought or homemade)
• 1/4 cup water or vegetable broth (to thin sauce if needed)

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Instructions

1. Preheat oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking dish.
2. In a skillet over medium heat, warm olive oil or melt butter. Add onion, bell pepper, and jalapeño (if using); sauté for 4–5 minutes until softened. Stir in garlic and cook 1 minute. Add spinach or kale if using; cook until wilted. Season with salt and pepper.
3. In a bowl, beat eggs. Add black beans, cilantro, and optional diced tomatoes or green onions. Pour into skillet with veggies. Stir gently and cook just until eggs are soft-set. Remove from heat.
4. Warm tortillas to make them pliable. Spread a few spoonfuls of enchilada sauce in the bottom of the baking dish.
5. Fill each tortilla with the egg mixture and a sprinkle of cheese. Roll and place seam-side down in the dish.
6. Pour remaining enchilada sauce evenly over the rolled tortillas. Thin sauce with water or broth if needed. Top with remaining cheese.
7. Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
8. Let sit for a few minutes before serving. Garnish with cilantro, green onions, avocado, sour cream, or salsa as desired.

Notes

• Use flour or soft corn tortillas for easy rolling.
• Don’t overcook eggs in the skillet—they’ll finish cooking in the oven.
• Can be assembled ahead and baked later.
• For vegan version: use tofu scramble and dairy-free cheese.
• Customize with veggies like corn, mushrooms, or sweet potatoes.

Nutrition

• Serving Size: 1 enchilada
• Calories: 260
• Sugar: 3g
• Sodium: 540mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 13g
• Cholesterol: 165mg