Black Bean, Egg, and Vegetable Breakfast Enchiladas Verdes Recipe | Yummly
Smart Thermometer
Meal Planning
Recipes
Articles
Saved Recipes
More Tools
Download the Yummly App
About Yummly
Privacy
Terms and Conditions
Copyright
Interest-Based Ads
Do Not Sell My Personal Information

®/™©2023 Yummly. All rights reserved.

Part of

Black Bean, Egg, and Vegetable Breakfast Enchiladas Verdes

YUMMLY(4)
Marcy Mayes: "Great dish! I did use a couple more tortillas tho…" Read More
19Ingredients
45Minutes
200Calories
Add to Meal Planner
Black Bean, Egg, and Vegetable Breakfast Enchiladas Verdes
Add to Meal Planner

Description

If you're looking for something different to make for your weekend brunch, these vegetarian breakfast enchiladas are as simple as they are delicious. The recipe is a Yummly original created by Sara Mellas.

Ingredients

US|METRIC
12 SERVINGS
  • 1 jar salsa verde (1 jar is 16 oz.)
  • 1/4 cup cilantro (loosely packed)
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper (or green)
  • 1/2 red onion
  • 2 Tbsp. extra-virgin olive oil (for vegetables)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1 cup canned black beans (drained and rinsed)
  • salt (to taste, for vegetables)
  • black pepper (to taste, for vegetables)
  • 6 large eggs
  • 1 1/2 tsp. extra-virgin olive oil (for eggs)
  • 1/2 tsp. salt (for eggs)
  • black pepper (to taste, for eggs)
  • 6 oz. mexican blend cheese (shredded, 6 oz. is about 1 1/2 cups)
  • 10 corn tortillas (6-inch, warmed)
  • diced avocado
  • sour cream
    • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    For an even better recipe experience, download the free Yummly app.
    You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.
    No thanks, continue to directions
    Scan the QR code or go to yummly.com/mobile
    Join us to find perfect-for-you-recipes and inspiration in no time
    Sign Up / Log In
    Get the free app

    Directions

    1. Preheat oven to 350°F.
    2. Spoon about 1/2 cup of salsa verde into the bottom of a 9x13-inch baking dish. Set aside.
    3. Finely mince the cilantro and set aside. Finely dice the peppers and onion.
    View 12 More StepsDiscover more recipes from Yummly

    NutritionView More

    Unlock full nutritional details with subscription

    200Calories
    Sodium
    Fat
    Carbs
    Fiber
    Potassium
    Calories200Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol120mg40%
    Sodium410mg17%
    Potassium210mg6%
    Protein9g
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber4g16%
    Sugars2g
    Vitamin A8%
    Vitamin C30%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Notes

    Add Note

    Jot it down

    Subscribe to Yummly to add notes

    Recipe Tags

    Reviews(4)

    Reviewer Profile Image
    Connect to Yummly to review this recipe
    Reviewer Profile Image
    Marcy Mayes a year ago
    Great dish! I did use a couple more tortillas though
    Reviewer Profile Image
    Mikey Frost 2 years ago
    It was wonderful and light breakfast! Would gladly make again but probably with different tortillas as my corn tortillas kept ripping apart after I folded them
    Reviewer Profile Image
    Sarai 3 years ago
    i didnt have the verde sauce but i used salsa instead and it still came out pretty good.
    Reviewer Profile Image
    Jagannath Baur 3 years ago
    tasty and its nice and healthy for breakfast its good for children my kids liked it very much

    PlanShop

    Add RecipesTaste PreferencesMake Yummly Better