Breakfast Enchiladas

Having breakfast ready to go in the morning saves so much time. These enchiladas are a great combination of carbs, protein and fat so they will help keep you full and energized until lunchtime. The flavor of the spicy salsa, sweet potato and creamy avocado make for the perfect bite. Add a side of fresh fruit and you’re ready to start your day!

1. Heat olive oil in a large nonstick skillet over medium heat. Add onion and sweet potato and cook until lightly softened, about 4 minutes.

2. Add eggs and cook until soft scrambled. Remove pan from heat and stir in beans, bacon, chili powder, chili lime seasoning, garlic powder, salsa and 1/2 cup cheese.

3. Pour one jar of salsa verde onto the bottom of a 13×9 pan and spread evenly. Scoop the filling onto the center of each tortilla and roll up; place in the prepared baking dish.

4. Top the enchiladas with the remaining jar of salsa verde. Sprinkle with the remaining cheese. Cover the dish with foil (that has been lightly coated with nonstick spray so the cheese doesn’t stick) and bake for 20 minutes. Uncover and cook for 15 minutes longer.

5. Let rest for 5 minutes, then garnish as desired and serve. To reheat, scoop desired amount of enchiladas onto serving plates and microwave for 1 1/2 minutes.

Breakfast Enchiladas

Makes 8 servings

All you need:

1 teaspoon olive oil

1 small onion, diced

1 sweet potato, peeled and diced

8 eggs, lightly beaten

1 can low-sodium black beans, drained and rinsed

3 strips cooked bacon (I used chicken bacon, but you could also use regular bacon or omit to keep the dish vegetarian)

1 teaspoon chili powder

1 teaspoon chili lime seasoning

½ teaspoon garlic powder

2 tablespoons salsa

1 cup extra-sharp cheddar cheese, divided

2 (16 oz.) jars salsa verde

8 (8-inch) flour tortillas (or use corn tortillas for gluten-free)

Pickled jalapeno, diced avocado, plain Greek yogurt (or sour cream) and chopped cilantro, for garnish

All you do:

1. Heat olive oil in a large nonstick skillet over medium heat. Add onion and sweet potato and cook until lightly softened, about 4 minutes.
2. Add eggs and cook until soft scrambled. Remove pan from heat and stir in beans, bacon, chili powder, chili lime seasoning, garlic powder, salsa and 1/2 cup cheese.
3. Pour one jar of salsa verde onto the bottom of a 13×9 pan and spread evenly. Scoop the filling onto the center of each tortilla and roll up; place in the prepared baking dish.
4. Top the enchiladas with the remaining jar of salsa verde. Sprinkle with the remaining cheese. Cover the dish with foil (that has been lightly coated with nonstick spray so the cheese doesn’t stick) and bake for 20 minutes. Uncover and cook for 15 minutes longer.
5. Let rest for 5 minutes, then garnish as desired and serve. To reheat, scoop desired amount of enchiladas onto serving plates and microwave for 1 1/2 minutes.