Better than breakfast tacos? These breakfast enchiladas are stuffed with sweet potatoes, black beans, scrambled eggs and topped with spicy salsa verde and feta!
Forget breakfast tacos. Let's make breakfast enchiladas a thing.
I mean, tacos and enchiladas are basically the same thing - tortillas stuffed with lots of yummy things. But these breakfast enchiladas have one significant advantage over breakfast tacos. Make-aheadability. While these are fabulous fresh out of the oven (and also make a mean breakfast for dinner), they are simple to reheat and eat all week.
So guys, let's lead a charge to make breakfast enchiladas the new breakfast casserole. Personally, I plan to do my part by making these for all the Clemson tailgates for noon games come fall.
These make a super filling breakfast, packed with protein and high fiber carbs. Enjoy one with a side of fruit salad or two to last till dinner!
Breakfast Enchiladas with Sweet Potatoes, Black Beans and Eggs
Makes 12 enchiladas
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 2 sweet potatoes, chopped in 1/2-inch dice
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 can black beans, drained
- 6 eggs, beaten.
- 12 corn tortillas
- 1 12-ounce jar salsa verde
- 3 ounces feta cheese, crumbled
- Optional for serving: hot sauce, chopped fresh cilantro, avocado, sour cream/plain yogurt
- Preheat oven to 350 degrees.
- Heat 2 tablespoons olive oil in a large sided skillet. Add sweet potatoes and saute until starting to brown, about 5 minutes. Add onion and garlic, season with salt, pepper and chili powder. Saute until potatoes are tender, about 10 minutes.
- Scrape potato mixture into a large bowl. Stir in black beans. Wipe skillet clean and add teaspoon of olive oil on medium heat. Pour in beaten egg and scramble. When eggs are fully cooked and scrambled, stir into potato mixture.
- Pour 1/2 cup salsa verde into the bottom of a large baking sheet. Take about 1/2 cup filling and wrap up with a corn tortilla. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour remaining salsa verde over the top. Sprinkle with feta. Place in the oven and bake 20 minutes. Serve as desired.
More savory make ahead breakfasts: