Ingredients
Scale
- 1 – 1 1/2 cups enchilada sauce
- 2 large eggs + 1 teaspoon water
- About 1/2 cup cooked, seasoned pinto beans (or other beans)
- 3 frozen broccoli florets, thawed and chopped
- 1/4 cup frozen sweet corn, thawed
- 1/4 cup frozen spinach, thawed and chopped
- Four 6-inch corn tortillas
- About 1 cup shredded Mexican cheese
- For garnish: fresh chopped tomatoes, fresh cilantro leaves, ripe chunks of avocado
Instructions
- Cover the bottom of one small casserole dish or two oven-safe individual rimmed dishes lightly with enchilada sauce.
- In a small bowl, whisk the eggs with the water well, then, in a small buttered frying pan over medium heat, scramble the eggs until they are almost done but still wet, adding salt & freshly ground pepper to taste. Remove from heat and place the eggs back in the bowl. (Eggs will finish cooking in the oven.)
- Prep the rest of your ingredients, then soften the enchiladas by spraying with cooking spray and microwaving for 15 – 30 seconds until they are soft and pliable.
- Down the center of each tortilla, add some of each of the filling ingredients: beans, eggs, broccoli, spinach. Top with a light sprinkle of cheese, roll up and place seam-side down in the prepared dish. Repeat with the other three tortillas. If you have extra filling, tuck it around the enchiladas. Cover tightly and refrigerate overnight, or if you’re ready to bake now, proceed to the next step.
- Preheat the oven to 350 F. Spoon sauce over the tops of the enchiladas until they are completely covered. Sprinkle with cheese. Bake at 350 for about 25 minutes or until heated through and the cheese is nicely melted. Garnish and serve hot.
Notes
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Nutrition
- Serving Size: 1 enchilada
- Calories: 290
Keywords: Enchiladas, Mexican, Breakfast, Heart healthy, Diabetic, Eggs, Vegetarian