Let’s start by scrambling 6 eggs.

Season your eggs with 1/2 teaspoon of ground cumin…

And 1/4 teaspoon of chili powder.

Don’t forget to add a pinch of salt and pepper!

Heat a few tablespoons of vegetable oil in a pan and over medium heat cook your eggs.

My husband’s grandma makes the fluffiest scrambled eggs I have ever eaten!  Her secret? A well oiled pan, patience, and gently turning the eggs with a spoon!

Time to put our enchiladas together!

Grab a medium sized tortilla and spoon a couple tablespoons of canned black beans into the center…

Next add a bit of your scrambled eggs…

A palmful of shredded cheese…

Cheddar, pepper-jack, or even cotija cheese would be great!

Then top it all with a few leaves of fresh spinach!

You know me, always sneaking spinach into something!

Carefully roll up your tortilla and repeat until you have a baking dish full of these soon to be enchiladas!

Before these go into the oven, please pour 1/2 a cup of heavy cream…

and 1/2 a cup of salsa verde on top!

One more thing! Top this dish with just a bit more cheese!

Ok, now you can pop this into your pre-heated 400 degree oven for 20 minutes or until…

This happens.

I just love it when this happen!

Please pass the sour cream because breakfast (or brunch) is served!

Enjoy!

Ingredients

  • Serves 4 hungry adults or 6 hungry kids
  • 6 eggs, scrambled
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 6 medium sized tortillas
  • whole black beans
  • 1 1/2 cups shredded cheese
  • 1 cup fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup salsa verde

5 Responses to Breakfast Enchiladas

  1. I want these riiiiiight now! Delicious!

  2. Mom says:

    This is a very healthy brunch meal…good job babe :)
    XO

  3. Melissa says:

    Thank you Katrina! Mom, I would be happy to whip these up when we are all in Tahoe!!! :)

  4. Brandon says:

    I could eat breakfast food for every meal of the day, and I especially love eggs! Your eggs are so fluffy, I thought they were chicken at first!

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