Breakfast Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 enchiladas
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Course
Breakfast
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Cuisine
Mexican, gluten-free
Breakfast Enchiladas
Description
Breakfast Enchiladas bring together a hearty filling of crushed tomatoes, black beans, sautéed peppers, and spices that create a robust base wrapped in warm tortillas. The bacon adds a smoky, savory element while the eggs provide creamy richness with a slightly soft texture, gently cooked to meld with the bacon. Baking the rolled tortillas with cheese on top creates a golden, melted crust that binds the components.
This dish works well for a filling breakfast or brunch, offering a balanced mix of protein, vegetables, and comforting textures. The optional garnishes of avocado, sour cream, and fresh coriander add freshness and smoothness to each bite.
The recipe includes a note on caloric content per enchilada and provides options such as using turkey bacon for a leaner alternative. Adjust seasoning to taste during preparation and note that the eggs continue cooking after removal from heat, ensuring a soft finish.
Ingredients
Filling
- 1 1/2 tbsp olive oil
- 2 garlic minced, cloves
- 1 onion red, brown, white, yellow), diced, small
- 1 cup red bell pepper bell peppers), roughly diced, red capsicum
- 400 g / 14 oz crushed tomatoes canned
- 400 g / 14 oz black beans drained, or red kidney beans; canned
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1/2 tsp salt
- black pepper
Bacon and Eggs
- 8 oz / 250 g Bacon , diced
- 5 egg or 6 normal eggs), lightly whisked, large
Enchiladas
- 6 tortillas standard size around 20cm/8" in diameter, soft
- 1/2 cup cheese
Garnishes (optional)
- avocado diced
- sour cream
- Coriander or cilantro
Instructions
- Preheat oven to 180C/350F.
- Heat olive oil in a large skillet over high heat. Add garlic and onion and saute until the onion is translucent.
- Add the capsicum and cook for another 1 minute.
- Add remaining Filling ingredients. Stir then turn the heat down to medium and let it cook for 5 minutes or so until thickened. Transfer to a bowl and let it cool slightly.
- Wipe the pan clean and return to high heat. Add bacon and cook until light golden brown. Drain fat if there is excess. Turn heat down to medium Add the eggs and gently stir and fold them into the bacon mixture until the eggs almost set but are still watery.
- Remove pan from heat. The eggs will continue cooking in the residual heat.
- Lay the tortillas on a work surface. Divide the Filling mixture between them, then top with Bacon and Egg mixture. Sprinkle with cheese then roll the Enchiladas up.
- Place in a baking dish (or tray) and bake for 10 to 15 minutes, or until the top is golden brown and you can see that the cheese has melted.
- Serve with desired garnished. I highly recommend sour cream and avocado.
Notes
- Calories per enchilada vary depending on bacon choice; streaky bacon has higher calories than turkey bacon.
- Cook eggs gently with bacon to achieve a soft, slightly runny texture, as residual heat will finish cooking them.
- Adjust salt and pepper to taste in filling and egg mixtures before assembly.
User Reviews
Overall Rating
5
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