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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.

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)

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

Find it online: https://thefamilycooking.com/vegetarian-breakfast-enchiladas/