Why wait for dinner to enjoy your favorite Mexican flavors? Whip up a batch of these Breakfast Enchiladas to start off your day!
Begin by rendering down vegan chipotle sausage (see ingredients list for our favorite sausage by Field Roast ©), then sauté the onion, green pepper and black beans with the chili powder and salt and pepper to create the enchilada filling.
Next, move the vegetables to the side to create a well and pour in the whisked eggs and scramble up to finish the filling. Then layer the sausage-bean-egg filling on each tortilla, wrap tight and place in a baking dish with a swipe of olive oil.
Drizzle the enchilada sauce over the enchiladas, sprinkle with non-dairy cheese and bake in a 350-degree oven for 15 minutes until the enchiladas are golden brown and the cheese is bubbly.
Finish off by topping with fresh tomatoes, scallions, cilantro, and a dollop of cooling plain Greek yogurt. I like to bake the enchiladas in individual baking dishes for easy cooking, eating and cleaning.
Breakfast enchiladas are the perfect way to start your day.
- 1 ¼ links vegetarian Mexican chipotle sausage by Field Roast ©
- 1/3 c yellow onion
- 1/3 c green bell pepper
- 1/3 c cherry tomatoes
- 1 c black beans drained and rinsed
- ½ tsp chili powder
- 3 large eggs
- 4 corn tortillas
- ½ c green enchilada sauce
- ¼ c shredded cheddar cheese
- ¼ c scallions
- 1 tbsp plain Greek yogurt
- 1 tbsp olive oil
- Take the sausage out of the casing and sauté in a pan over medium heat for 3 minutes, breaking the sausage down with a spatula. When brown, take the sausage out of the pan and set aside in a separate bowl.
- Chop and prep the vegetables and drain and rinse the black beans. Sauté the onion, green bell pepper and black beans over medium heat with the chili powder, a sprinkle of salt and pepper and a drizzle of olive oil for 5 minutes, until the vegetable are slightly al dente. Then, pour in the whisked eggs and sprinkle in the cooked sausage over the eggs and turn the heat to low.
- Once the eggs start to firm up on the sides, flip the egg mixture and scramble in the skillet and cook until your desired temperature.
- Now build your enchiladas by scooping the egg filling into the corn tortillas and wrapping up. For ease, use disposable cooking tins and place the individual portions in the tin with a spray or wipe of olive oil. Pour over the enchilada sauce a sprinkle of cheese and bake in a 350-degree oven for 15 minutes.
- Take the enchilada tins out of the oven and let cool for a few minutes. You can either eat the enchiladas out of the tin or plate then, then top with the scallions, cherry tomatoes and a scoop of the yogurt.
- Calories – 524 Calories
- Protein – 39 grams
- Carbohydrates – 48 grams
- Fat – 19 grams
- Nutrition Note – this meal was specifically designed and developed to promote a healthy weight with balanced macronutrients (31% protein, 38% carbs and 31% fat)