Breakfast Enchiladas

Breakfast Enchiladas

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x


  • 2 c red salsa (or your favorite red enchilada sauce)
  • 8 eggs
  • 1 tsp coconut oil and ghee
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 c white onion, diced (about 1/2 onion)
  • 115 oz can black beans, drained and rinsed
  • 1 handful cilantro, chopped
  • 1/2 c queso fresco
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 8 Siete Grain Free Tortillas (or flour tortillas if you prefer)
  • TOPPINGS: Cilantro, jalapeños, avocado, lime wedges, and salsa


  1. Preheat oven to 375 and grease 9 x 13 pan and spread a thin layer of salsa over the bottom.
  2. Heat a little coconut oil and ghee in a non stick skillet over medium heat.
  3. Add eggs, salt, and pepper to mixing bowl and whisk together well.
  4. When oil or ghee is hot, add eggs and reduce heat to low and continue stirring until just set but still a little wet. Transfer to large mixing bowl.
  5. Add onion, beans, cilantro, 1/4 c queso fresco, chili powder, and cumin to eggs and stir to combine.
  6. Fill each tortilla with the egg mixture and roll up; place seam side down in the baking dish. Cover with remaining salsa and queso fresco.
  7. Bake for 15 minutes and boil for another 4-5 minutes until cheese is golden.
  8. Add desired toppings and serve!

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