Vegetarian Breakfast Enchiladas
Deliciously satisfying low-carb vegetarian breakfast enchiladas packed with veggies and cheese, perfect for a hearty morning meal.
Ingredients
For the filling
- 2 cups bell peppers, chopped Use any color you prefer.
- 1 cup scallions, chopped
- 3 cups spinach, chopped Can substitute with kale.
- 1 cup cheese, shredded (Monterey Jack or cheddar) Use full-fat for better melting.
For the wraps
- 4 large low-carb tortillas or egg-based wraps Warm them slightly to prevent tearing.
For baking
- 1 cup salsa (your choice) Green tomatillo salsa is recommended.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Warm the low-carb tortillas or egg wraps briefly to avoid tearing.
- Sauté the bell peppers, scallions, and spinach with a pinch of salt and some garlic until softened.
Assembly
- Fill each wrap with the sautéed veggies and a sprinkle of cheese.
- Roll up the wraps tightly and place them seam side down in a greased baking dish.
- Pour your favorite salsa over the wraps and sprinkle extra cheese on top.
Baking
- Bake in the preheated oven for 15-20 minutes until bubbly and golden.
- Let it sit for a couple of minutes before serving.
Notes
Can be made ahead of time and refrigerated. Use different veggies as per preference. Fine to add avocados or black beans for additional richness and protein.