Wake up to these delicious Vegetarian Breakfast Enchiladas! This yummy Mexican breakfast casserole recipe is the perfect morning (or lunch or dinner) treat!
I’ve never meant an enchilada I didn’t like!
If I spot enchiladas on a menu, I’m almost sure to order them. There is just no way I can resist all that cheesy, saucy goodness. They’re just total comfort food, know what I mean?
Of course, I love making enchiladas at home, too … these Black Bean and Cream Cheese Enchiladas are a fave! And since I love any sort of Mexican-inspired breakfast, I decided that I needed to make breakfast enchiladas.
These Vegetarian Breakfast Enchiladas are the perfect morning treat, but they’re so good that you’ll also want to enjoy them for lunch and dinner. The leftovers are pretty amazing, too … if you have any!
Just one bite of these Vegetarian Breakfast Enchiladas is all it takes to fall in love. Yum!
This tasty Mexican breakfast casserole is filled with all the BEST breakfast foods: eggs, potatoes, and cheese. Add in the black beans, chiles, and a rich, creamy green sauce that’s so easy to make, and I could eat these flavored-packed enchiladas all day, every day.
And whether you’re a fan of spicy food or not, this recipe can be totally customized to your heat preference. Simply choose mild, medium, or hot chiles and salsa depending on how much kick you want.
Personally, I went all in … I like a little fire on my tongue!
How to Make Vegetarian Breakfast Enchiladas
You are going to love this delicious Mexican breakfast casserole. It’s sooo good, and it’s simple to make, too!
The first step is making the filling. It’s a tasty combination of crispy spiced potatoes, black beans, chiles, and scrambled eggs. Plus, cheese … lots of ooey gooey cheese.
That yummy filling gets wrapped up in corn tortillas, then you’ll finish the dish with a creamy green sauce that only takes two ingredients to make.
And of course, more cheese!
Bake this vegetarian breakfast casserole until it’s hot and golden around the edges, then it’s time to dig in!
I like to top these Vegetarian Breakfast Enchiladas topped with fresh tomato and cilantro (avocado would be delish, too). The bright flavors from the tomato and cilantro are the perfect counterpoint to all that rich cheese and the creamy sauce.
Serve your Vegetarian Breakfast Enchiladas for a special breakfast or brunch. This is one recipe your whole family is sure to love!
These yummy Vegetarian Breakfast Enchiladas are the perfect meal ... morning, noon, or night!
- 1 tablespoon + 2 teaspoons olive oil, divided
- 1 large red potato, diced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 8 large eggs, beaten and seasoned with salt and pepper
- 1 cup black beans (drained and rinsed)
- 1 (4-ounce) can chopped green chiles, excess liquid drained
- 2 cups shredded pepper jack, divided
- 1 (16-ounce) jar green salsa
- 1 cup sour cream
- nonstick spray
- 12 small corn tortillas
- 1 medium tomato, diced
- 2 tablespoons chopped cilantro
Preheat oven to 375 degrees.
Heat 1 tbsp of olive oil in a large frying pan over medium heat.
Add potato to pan and cooking, stirring occasionally, until golden and crispy (about 15 to 20 minutes).
Stir chili powder, cumin, and oregano into potatoes, and season generously with salt. Cook until spices are fragrant and toasted, about 1 to 2 minutes.
Transfer potatoes to a plate, then wipe out pan. Return pan to burner; add 2 tsp olive oil and heat over medium.
Add eggs to pan and scramble. Do not overcook.
Remove pan from heat, then stir black beans, green chiles, and potatoes into eggs. Taste and adjust seasoning with additional salt and pepper, if desired.
Fold 1 cup pepper jack into egg mixture.
In a medium bowl, whisk together sour cream and about half the salsa. When smooth, whisk in remaining salsa.
Spray a 9 x 13-inch baking pan lightly with nonstick spray, then coat bottom with a layer of salsa sauce.
Wrap 4 tortillas in a damp paper towel, then a dry paper towel. Microwave for 45 seconds or until hot and flexible. (Be careful not to burn yourself.)
Place 1/12 of egg mixture on the bottom of a warmed tortilla, then roll up and place seam side down in baking pan. Repeat process with remaining filling and tortillas (heating more tortillas, as needed).
Cover enchiladas with remaining salsa sauce, then sprinkle with remaining pepper jack.
Bake enchiladas for 20 minutes or until hot and golden brown around edges.
Serve enchiladas hot, sprinkled with tomatoes and cilantro. Enjoy!
Make these enchiladas as hot or as mild as you prefer, by using mild, medium, or hot diced chiles and green salsa.
Love these Vegetarian Breakfast Enchiladas and want more?
Now that you know how to make these Mexican breakfast enchiladas, try one of my other Mexican-inspired breakfast recipes:
You can check out all of my breakfast recipes here, too!
Are you an enchilada lover, too?