I have an easy, breezy breakfast solution, it’s make-ahead breakfast enchiladas. But, really you can use this recipe for breakfast, brunch or dinner. The best part is it can be made ahead, covered and stored in the fridge then heated up. Or you can make it and serve it right away. My family is a group of “Flavor Seekers.” They love sweet/ spicy recipes. Do you? Today’s is mild and not overly spicy! But, I’ll give you some heat options too.
- Looking for other recipes to make? See all our recipes.
If you’ve been keeping up with us you know my daughter is doing summer school this year. Which makes me wicked tired! I mean, really where is our summer break?? It can’t come here soon enough! And then before we know it back to school will be here. Sigh. I have to admit unless I grab a big cup of brew I’m sleepwalking in the mornings. Please tell me I’m not alone? Any other night owls out there?
What I love about today’s recipe is you can make it ahead, pull it out and heat when needed. Ahem, easy breezy summer meal, or anytime you’d like! Perfect for breakfast on the weekends.
- Let’s get started making this breakfast recipe.
Make-Ahead Breakfast Enchiladas
I’ve been trying to make sure she eats prior to heading to health class. You know, they are learning that breakfast is one of the most important meals. She’s not a traditional breakfast lover. But, she loves enchiladas! So, I thought to myself why not make a breakfast enchilada packed with protein, veggies and topped with goodness!
- Toppings can include Pineapple Salsa * heat index mild, Mango Habanero Salsa * heat index medium or Roasted Red Pepper Salsa * heat index mild.
Cheesy Egg And Black Bean Enchiladas
Here’s the ingredients you’ll need:
- 4 eggs
- butter
- milk
- 12 white corn tortillas
- 1 can organic black beans
- Sharp cheddar cheese or your favorite cheese
- Avocados
- Green onions
- 1 tbsp. flour
- Non-Stick Spray
- Pineapple Salsa
This recipe has 4 easy steps to make it. Make the recipe ahead of time, serve right away after baking only 10 minutes at 350 degrees. It will take a bit longer to heat up if you are pre-making, covering and chilling prior to baking. Maybe about 20 minutes? Depending on your oven and altitude. You can easily double this recipe for a full dozen enchiladas. I made half a dozen because there is only three of us at home.
- Too hot out? After assembling, just plate and microwave for a few minutes. Not, my preferred method but, it works. I get it, summers get hot here too.
How to Make Breakfast Enchiladas
- First, pre-spray your baking dish set it to the side. * (baking dish size 8×8 for 6 enchiladas, 9×12 for 12)
- Shred your cheese, set to the side (or purchase shredded cheese
)
- Chop your green onions
- Slice your avocados
- Drain black beans and set into a bowl
Then, set all those to the side.
- Pull out your skillet and make 4 scrambled eggs.
- Crack, mix them in a bowl with a splash of milk to 1/4 cup and add to heated skillet/ pan with 2 tbsp. of melted butter.
- On a medium heat scramble until just done. Do not overcook it!
- Next, microwave or heat your white corn tortillas until they are soft and flexible. I add mine to a plate 6 at a time, cover with a paper towel, sprinkle with water and heat on high for 2 minutes.
- Roll up your enchiladas by adding any or all the ingredients.
- Roll them one by one, then add them to your baking dish pressing together tightly.
- Now, you can either make a homemade cheese sauce.
- Like I did and show you how below. Or sprinkle cheese or this nacho cheese sauce
on top of the tortillas add the Pineapple Salsa.
- Bake in the oven at 350 degrees for about 10-15 minutes. Just enough to heat up all the ingredients, melt the cheese and warm the salsa.
How to make cheese sauce
How to make a homemade cheese sauce
- Melt 2 tbsp. butter in a non-stick pan.
- Add 1 kitchen tablespoon (not measuring spoon) of flour to the melted butter.
- Stirring quickly, then add 1/2 cup of milk.
- Add about 1 cup shredded cheese to the mix and stir until smooth and starts to bubble.
- Take off the heat and pour directly over enchiladas! Or use this for topping other foods for another recipe.
Breakfast Enchilada Recipe
Egg, Cheese and Black Bean Breakfast Enchiladas
Make-Ahead Breakfast Enchiladas
These Breakfast Enchiladas are a bit, Sweet and Spicy. Pick the heat factor you like mild, medium or hot. Make these cheesy, Egg, Black Bean Enchiladas anytime. Make this for breakfast or make-ahead for brunch, lunch or dinner. Add a homemade cheese sauce to the top, or store-bought, then pop them in the oven for a short time to warm up and serve. Enjoy!
Ingredients
- •4 eggs
- •butter
- •milk
- •12 white corn tortillas
- •1 can organic black beans
- •Sharp cheddar cheese or your favorite cheese
- •Avocados
- •Green onions
- •1 tbsp. flour
- •Non Stick Spray
- •Pineapple Salsa or one of the other's mentioned earlier
Instructions
-
1. First, pre-spray your baking dish, set it to the side
-
2. Shred your cheese, set to the side (or purchase shredded cheese)
-
3. Chop your green onions
-
4. Slice your avocados
-
5. Drain black beans and set into a bowl
-
• Then, set all those to the side.
-
• Pull out your skillet and make 4 scrambled eggs. Crack, mix them in a bowl with a splash of milk and add to heated skillet/ pan with 2 tbsp. of melted butter. On a medium heat scramble until just done. Do not overcook it!
-
• Next microwave or heat your white corn tortillas until they are soft and flexible. I add mine to a plate 6 at a time, cover with a paper towel, sprinkle with water and heat on high for 2 minutes.
-
• Roll up your enchiladas by adding any or all the ingredients. Roll them one by one, then add them to your baking dish pressing together tightly.
-
• Now, you can either make a homemade cheese sauce. Like I did and show you how below. Or sprinkle cheese or nacho sauce on top of the tortillas add the Pineapple Salsa and bake in the oven at 350 degrees for about 10-15 minutes. Just enough to heat up all the ingredients, melt the cheese and warm the salsa.
• For Cheese Sauce
-
Melt 2 tbsp. butter in a non stick pan. Add 1 kitchen tablespoon of flour to the melted butter. Stirring quickly, then add 1/2 cup of milk. Add about 1 cup shredded cheese to the mix and stir until smooth and starts to bubble. Take off the heat and pour directly over enchiladas!
Recipe Notes
This recipe has 4 easy steps to making it. Make & serve or make ahead of time. Then bakes only 10 minutes at 350 degrees, if you serve right away. It will take a bit longer to heat up if you are pre-making, covering and chilling prior to serving. Maybe *20 minutes in oven? Depending on your oven and altitude. You can easily double this recipe for a full dozen to serve up to 6. I made half a dozen as there is only three of us at home.
You can omit making a cheese sauce by purchasing cheese sauce.
Have you ever made breakfast enchiladas?
- New here? Be sure to Subscribe
- Broccoli Mushroom Quiche
- Recipe Index
What a delicious recipe! I love the fresh ingredients you used!
These are really healthy Cheesy Egg And Black Bean Enchiladas! I want to make them for breakfast and they look delicious. Thanks for sharing.
Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and you get a chance to be featured!
Now I have a new savory recipe to make for breakfast!
Yum! What a great idea, I love it!
These look great, but I wouldn’t eat them. The only way I can eat an egg is if its baked into cookies, cake, brownies…Well, you get the point! Wish I liked them, just had a bad experience as a child. Now, my wife and kids on the other hand would love your dish!
Looks great for any time of day. I think I’ve finally found someone who loves latin inspired foods as much as me! 😉
Stacie recently posted & would love you to read..A Day At The Ballpark with MorningStar Farms
Hi Stacie, Yes! It’s a family favorite. Latin, Italian and Chinese. We love flavorful foods. Thanks for stopping by.
Oh my yum!! These look delicious and would make a perfect make-ahead breakfast for the week. Totally pinning this!
Hi Kristan, Glad you like the recipe. I hope you get to make it sometime and enjoy it.
What a mouth-watering breakfast!!
I’m actually not a breakfast girl, but I’d eat it any other time of day. Looks DELICIOUS m not a breakfast
Winnie recently posted & would love you to read..קסטה (גלידה) היער השחור
Hi Winnie, I know what you mean but, we are trying to be better breakfast eaters.
This recipe looks so delicious! I can’t wait to try making it!
Hi Janine, Thank you. I hope you enjoy it when you do. I’d love to see what spins you put on it too.
What a great recipe. I have company coming next week and am always looking for something new to try out on them for breakfast. This will be the perfect recipe.