Enchiladas de Desayuno

Enchiladas de Desayuno are a delightful twist on traditional enchiladas, filled with scrambled eggs, black beans, and fresh vegetables, topped with a zesty avocado salsa. This healthy breakfast dish is not only satisfying but also packed with nutrients to kickstart your day.

Ingredients

• Whole wheat tortillas - 4 pieces
• Eggs - 4 large
• Black beans - 1/2 cup, cooked and drained
• Red bell pepper - 1/2, diced
• Spinach - 1 cup, chopped
• Red onion - 1/4 cup, diced
• Avocado - 1 medium, diced
• Tomato - 1 medium, diced
• Cilantro - 1/4 cup, chopped
• Lime juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Salsa verde - 1/2 cup (for topping)

Steps

1. In a large skillet, heat olive oil over medium heat. Add diced red onion and bell pepper, and sauté until soft, about 3-4 minutes.
2. Add chopped spinach to the skillet and cook until wilted. Season with salt and pepper.
3. In a bowl, whisk the eggs and pour them into the skillet. Add cooked black beans and scramble everything together until the eggs are fully cooked.
4. Warm the whole wheat tortillas in a separate skillet or microwave until pliable.
5. Divide the egg and bean mixture evenly among the tortillas, roll them up tightly, and place them seam-side down in a baking dish.
6. Top the rolled enchiladas with salsa verde and bake in a preheated oven at 180°C (350°F) for 10 minutes.
7. While the enchiladas are baking, prepare the avocado salsa by combining diced avocado, tomato, cilantro, lime juice, and a pinch of salt in a bowl.
8. Once the enchiladas are done, remove them from the oven and serve hot, topped with the avocado salsa.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in protein from eggs and black beans for muscle health.
• High in fiber, promoting digestive health and satiety.

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