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Breakfast Enchilada Bowls

Breakfast Enchilada Bowls

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Craving a hearty meal? Try our Breakfast Enchilada Bowls, packed with flavors and nutrients to fuel your morning! These bowls are a delicious twist on traditional enchiladas, offering a vibrant medley of ingredients that will make your breakfast feel like a fiesta.

Ingredients

Base Ingredients

  • Eggs: 6 large eggs
  • Black Beans: 1 can (15 oz), drained and rinsed
  • Bell Peppers: 1 cup, chopped (any color)
  • Onion: 1 medium onion, chopped
  • Tortillas: 4 corn or flour tortillas
  • Cheese: 1 cup shredded cheese (cheddar or your choice)
  • Salsa: 1 cup for topping

Instructions

  1. Prepare Your Ingredients: Start by chopping the bell peppers and onion into small pieces. Drain and rinse the black beans, and set all the ingredients aside.
  2. Cook the Vegetables: In a large skillet, heat a little olive oil over medium heat. Add the chopped onions and bell peppers, sautéing until they are tender and fragrant, about 5-7 minutes.
  3. Scramble the Eggs: In a separate bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the sautéed veggies, stirring gently until the eggs are fully cooked.
  4. Assemble the Bowls: In a bowl, layer the tortillas, followed by the egg and vegetable mixture. Top with black beans, cheese, and a generous spoonful of salsa.
  5. Serve and Enjoy: Garnish your Breakfast Enchilada Bowls with fresh cilantro or avocado if desired. Serve warm and enjoy your delicious creation!

Notes

  • Use Fresh Ingredients: Fresh veggies and eggs will enhance the overall flavor of your bowls.
  • Don’t Overcook the Eggs: Scramble the eggs just until they are set for the best texture.
  • Experiment with Toppings: Try different salsas, hot sauces, or even guacamole for extra flair.
  • Make It Ahead: Prep the ingredients the night before for a quicker morning routine.
  • Adjust Spice Levels: Keep spices mild for kids or kick it up for adult tastes.

Nutrition