Better than breakfast tacos? This vegetarian breakfast enchiladas recipe is stuffed with sweet potatoes, black beans, scrambled eggs and topped with spicy green enchilada sauce and melty cheese. Perfect as a make ahead breakfast for meal prep!
Move over breakfast tacos. We’re making breakfast enchiladas a thing.
I mean, tacos and enchiladas are basically the same thing - tortillas stuffed with lots of yummy stuff. But these breakfast enchiladas have one significant advantage over breakfast tacos: make-aheadability. While these vegetarian breakfast enchiladas are fabulous fresh out of the oven (and also make a mean breakfast for dinner), they are perfect for meal prep where you can reheat and eat all week.
Vegetarian breakfast enchiladas recipe ingredients:
These bad boys are loaded with…
Chili spiced sautéed sweet potatoes with onion and garlic
Creamy scrambled eggs
Then they’re topped with a spicy green enchilada sauce (or red, if that’s what you prefer, but I think we can all agree green sauce is better), melted jack cheese, and queso fresco! Plus, plenty of chopped cilantro and scallions for a fresh bite!
How to meal prep this vegetarian breakfast enchiladas recipe
Normally, I’m not huge on meal prep. I know some people can’t live without it, and I’m definitely not anti-meal prep. But I kinda enjoy cooking when I get home from work as a way to decompress, and frankly, I like to spend my Sundays being as unproductive as possible. Getting things done goes against my Sunday style.
That said, future me is always very grateful when I’ve got breakfast made in advance. I love something warm and eggy, but I equally love setting my alarm for five more minutes of sleep until I’ve accidentally slept in another 30 minutes. It’s so nice to have these vegetarian breakfast enchiladas in the fridge that I can quickly zap in the microwave.
For meal prep, just keep the cooked enchiladas in the fridge and reheat a couple when you’re ready to eat. Or, if you want to make this in advance, assemble the enchiladas and store in the fridge overnight, then pop it in a 350 degree oven. I might add another 10 minutes to the cooking time if baking from a cold dish.
How to serve this vegetarian breakfast enchiladas recipe
While these are technically breakfast enchiladas, don’t let the name constrain you. I love to make these for dinner too, perfect paired with fruit, a simple side salad or slaw, or sautéed zucchini.
These vegetarian breakfast enchiladas are also a huge hit at early morning tailgates! Just keep them warm in an insulated casserole carrier.
Vegetarian Breakfast Enchiladas Recipe Adaptions
While this recipe for breakfast enchiladas is vegetarian, you could easily add sausage, ground beef or turkey. Just add the ground meat with the onions and garlic. This recipe would also be tasty with bacon! Cook a few slices of bacon in a large skillet until crispy and remove to a paper towel-lined plate. Cook the sweet potatoes and veggies in a couple tablespoons of bacon grease, then add the crumbled bacon back in to the veggies before assembling the enchiladas.
If you want to keep these vegetarian breakfast enchiladas vegetarian, use veggie sausage or crumbles! I really like Beyond Burger as a ground beef substitute. For a “sausage” version, try Morningstar Farms chorizo crumbles, or Field Roast sausage.
You could also load these breakfast enchiladas up with more veggies. I’d highly recommend mushrooms, diced zucchini or peppers added with the onions and garlic. Just use one sweet potato instead of two so you don’t end up with way more filling than you need.
Sauce for vegetarian breakfast enchiladas
Keep things easy on yourself and use bottled enchilada sauce! Frontera is my favorite that’s easy to find, or use Trader Joe’s jalapeno sauce which is really flavorful (and spicy!). I’ve also make this with jarred salsa verde.
This vegetarian breakfast enchiladas recipe was originally published May 2016. Recipe, images and text have been updated to give you the best possible content.
Vegetarian Breakfast Enchiladas Recipe
Makes 12 enchiladas
2 tablespoons olive oil, plus 1 teaspoon
2 sweet potatoes, chopped in 1/2-inch dice
1 onion, peeled and chopped
3 garlic cloves, minced
2 teaspoons chili powder
1 can black beans, drained
6 eggs, beaten, seasoned with salt and pepper
12 corn tortillas
2 cups green enchilada sauce
1 cup shredded jack cheese
2 ounces queso fresco, crumbled
Chopped fresh cilantro and scallions, for serving
Heat 2 tablespoons olive oil in a large skillet on medium-high heat. Add sweet potatoes and saute until starting to brown, about 5 minutes. Add onion, garlic, chili powder, salt and pepper. Saute until potatoes are browned and tender, stirring occasionally, about 10 minutes.
Scrape potato mixture into a large bowl. Stir in black beans.
Wipe skillet clean with a paper towel. Add a teaspoon of olive oil to the skillet and lower to medium heat. Pour in beaten egg and scramble until cooked through. Lightly stir cooked eggs into the sweet potatoes and bean mixture.
Preheat oven to 350 degrees.
Spread 1/2 cup enchilada sauce onto the bottom of a rectangular casserole dish. Warm the corn tortillas 4 at a time in the microwave for 15 seconds. Spoon a little filling into a tortilla, wrap it up and place it seam side down in the casserole dish. Repeat with remaining tortillas and filling.
Pour remaining enchilada sauce over the top of the enchiladas. Sprinkle jack cheese and queso fresco over the top. Place in the oven and bake for 25 minutes until cheese is melted and edges are golden.
Serve enchiladas garnished with scallions and cilantro.
If you like this vegetarian breakfast enchiladas recipe, you might also like these savory breakfasts: