Description
These Breakfast Enchiladas combine a flavorful mix of sautéed vegetables, beans, savory bacon, and softly cooked eggs wrapped in soft tortillas, topped with melted cheese and baked to perfection. This hearty and satisfying dish is perfect for a warm, comforting breakfast or brunch, garnished with creamy avocado, sour cream, and fresh cilantro for added freshness and richness.
Ingredients
Scale
Filling
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion (red, brown, white, or yellow), diced
- 1 cup red capsicum (bell peppers), roughly diced
- 400 g / 14 oz crushed tinned tomato
- 400 g / 14 oz canned black beans or red kidney beans, drained
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1/2 tsp salt
- Black pepper to taste
Bacon and Eggs
- 8 oz / 250 g bacon, diced
- 5 large eggs (or 6 normal eggs), lightly whisked
Assembly and Garnish
- 6 soft tortillas (standard size around 20cm / 8″ in diameter)
- 1/2 cup cheese (such as cheddar or a melting cheese of choice)
- Diced avocado, for serving
- Sour cream, for serving
- Coriander/cilantro, for serving
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the enchiladas later.
- Sauté Aromatics: Heat olive oil in a large skillet over high heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent and fragrant.
- Cook Capsicum: Add the roughly diced red capsicum to the skillet and cook for an additional minute, stirring occasionally.
- Prepare Filling: Add the crushed tomatoes, drained beans, paprika powder, cumin powder, salt, and black pepper to the skillet. Stir well, then reduce heat to medium and cook for about 5 minutes until the mixture thickens slightly. Transfer this filling to a bowl and allow to cool slightly.
- Cook Bacon: Wipe the skillet clean and return it to high heat. Add the diced bacon and cook until it becomes a light golden brown. Drain excess fat if too much accumulates to avoid greasiness.
- Cook Eggs: Reduce heat to medium, pour in the whisked eggs over the bacon. Gently stir and fold the eggs into the bacon mixture until the eggs are just about set but still slightly runny. Remove the skillet from heat to allow residual heat to finish cooking the eggs.
- Assemble Enchiladas: Lay the tortillas flat on a clean surface. Evenly divide the cooled filling mixture among them, then top each with a generous portion of the bacon and egg mixture. Sprinkle cheese over the fillings, then roll up each tortilla tightly to enclose the filling.
- Bake: Place the rolled enchiladas seam-side down in a baking dish or tray. Bake in the preheated oven for 10 to 15 minutes until the tops turn golden brown and the cheese is melted and bubbly.
- Serve: Remove from oven and serve immediately, garnished with diced avocado, sour cream, and fresh coriander/cilantro for a refreshing finish.
Notes
- You can substitute the bacon for a vegetarian alternative if desired, though this changes the flavor profile.
- Use fresh cheese that melts well, such as cheddar or Monterey Jack, for the best texture.
- Adjust the seasoning according to taste; add more paprika or cumin for extra smoky flavor.
- Leftover enchiladas can be reheated in the oven to maintain crispness.
- For a milder version, reduce the paprika and cumin or omit black pepper.
