Don’t become you’re not intrigued with breakfast time enchiladas. Psssstt… they’re healthy too! The people who taste examined these for me personally even accepted, buuuuttttt I have a sense Paula Deen would not. Sorry Paula, we’re saving our calorie consumption for margaritas.
Let’s not pretend with eachother for an instant. There is no pretending that people won’t run after down everything with alcoholic beverages come Sunday. Margaritas with breakfast time? Why not? it’s Cinco de Mayo and I enjoy pretend I’m Mexican! Come on, we know how this vacation works… and how painful Sunday is going to be.
Forget about hangovers. Focus on a breakfast that gets you ready for per day filled with delicious potato chips and guac. Since Cinco de Mayo happens to be this Sunday (and because I favor a week filled with celebrations), I decided to share this along with you just a little early.
I actually had been thinking about breakfast enchiladas for quite sometime. Similar to thinking about them every night. Anyway I decided to wrap the traditional huevos rancheros breakfast (eggs + beans) into tortillas and weight them with delicious business (also known as crimson sauce and avocados).
I’m really happy with that decision because We now want to eat these everyday for the others of my life. And I could do that simply because they just have about 230 calorie consumption per enchilada. Yes!
I want to break it down for you.
Whole wheat grains tortillas (because we’re healthy wholegrain eating people, duh).
Fluffy scrambled eggs (with mostly protein packed egg whites).
Refried black beans.
Zero fat cheeeeeese.
Uhhhh can I just let you know that basically these enchiladas are produced from the best stuff on earth?
This is actually the fun part. The delicious business.
We combine the things I dream of in to the tortillas. Drizzle with LOTS of reddish sauce, and roll them up limited. Time to play the oven and get ready for a tastebud party in under 30 minutes.
Skinny Huevos Rancheros Breakfast Enchiladas
6 whole wheat tortillas (I love low carb, or you could also use corn tortillas to create these gluten-free.)
2 whole eggs + 6 egg whites
1 can (16 oz) good red enchilada sauce
1 can (16 oz) refried black beans
1/2 red bell pepper, diced
1/2 cup cilantro, chopped
3/4 cup low-fat cheese (I love colby jack or mexican)
Pinch of salt
Preheat oven to 350 degrees F. Combine refried coffee beans, diced crimson peppers, cilantro, and jalapeno together in a large bowl; reserve. In a moderate bowl defeat your eggs together. Coat large pan with non stick cooking squirt and add your eggs. Let eggs set round the edges, and begin to stir every couple of seconds, until eggs are barely set and still fluffy. Sprinkle with a dash of salt and pepper. Remove from temperature and set aside.
Place your tortillas on the microwave safe plate and microwave for approximately 20 seconds. Next, coating 11×7 inch skillet with nonstick squirt.
Next fill each tortilla the following way: spread 1/4 cup of black bean mixture in the center of each tortilla, add 2 heaping tablespoons of scrambled eggs, 1 heaping tablespoon of cheese, and 2 tablespoons of enchilada sauce. Roll each tortilla up one at a time and place seam part down in the baking dish. You will end up with 6 tortillas.
Pour remaining enchilada sauce outrageous from the rolled tortillas, then sprinkle remaining cheese on top. Bake 25 minutes. Let stand a short while, after that sprinkle with extra cilantro, tomatoes, and avocados. Add 1 tablespoon of sour cream on top if desired.
You can certainly use all egg whites if desired to cut more calories through the recipe
These would also be delicious with a green chili enchilada sauce
To create gluten-free, use corn tortillas
The Percent Daily Values are based on a 2,000 calorie diet plan, so your values may change based on your calorie ideals here may possibly not be 100% accurate as the recipes have not been professionally evaluated nor have they been examined from the U.S. FDA.
I used to calculate the nutritional information
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