Vegetarian Breakfast Enchiladas

• Vegetarian
• Gluten free

• Produce

  • 2 Bell peppers
  • 1 (15 oz. can Black beans or chickpeas, reduced-sodium
  • 2 cloves Garlic
  • 1 bunch Green onions
  • 1/2 tsp Oregano, dried
  • 1 Salsa & avocado

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 tsp Chili powder
  • 1/4 tsp Paprika
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 12 Corn tortillas

• Dairy

  • 1 1/2 cups Cheddar cheese, reduced fat
  • 1 1/4 cups Milk

Found on memeinge.com

Description

Directions

• In a bowl, stir together bell peppers, garlic, green onions, chili powder, salt, oregano, cumin, paprika, black beans, and 1/2 cup cheddar.
• Spray a 13x9 baking dish with oil or non-stick spray.
• Put about 1/3 cup mixture in a tortilla and roll up. Place filled tortillas seem side down in the prepared baking dish. Fill remaining tortillas and put in baking dish. Add any leftover veggie-bean mixture to the baking dish {I put mine around the sides and in any nooks and crannies that didnt have a tortilla}.
• Whisk together milk and eggs, and pour evenly over filled tortillas. Cover with foil and refrigerate overnight or up to 24 hours.
• When ready to bake: take enchiladas out of the refrigerator. Preheat oven to 350°F.
• Bake casserole for 45 minutes. Uncover, sprinkle with remaining 1 cup cheese, and bake another 10-15 minutes or until cheese is lightly browned & bubbly.
• Let sit about 5-10 minutes before serving. Serve with salsa and sliced avocados if desired. Enjoy!

Nutrition