Poblano Sweet Potato Black Bean Breakfast Enchiladas
These sweet potato black bean breakfast enchiladas are packed with all the savory breakfast works and smothered in a perfectly creamy green enchilada sauce. - the best hearty breakfast!
Servings 8 servings
Calories 348kcal
Ingredients
Roasted Vegetables
- 2 medium poblano peppers, cut into 1/4-in pieces
- 1 small sweet potato, cut into 1/4-in cubes
- 1 can (15 oz) black beans, drained and rinsed
- 1 small yellow onion, finely diced
- 3 medium cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
Enchiladas
- 1 tablespoon unsalted butter
- 6 large eggs, lightly beaten
- 8 medium flour tortillas
- 1 can (13.5 oz) green enchilada sauce
- 2 oz cream cheese, cubed
- 1 cup shredded Monterey jack cheese
- Fresh minced cilantro and diced tomato for topping
Instructions
Roasted Vegetables
- Preheat oven to 400F and lightly grease a large sheet pan.
- Combine poblano, sweet potato, black beans, onion, garlic, cumin, paprika, and olive oil on sheet pan, tossing until evenly coated. Season with salt and pepper to taste and arrange in a single layer on sheet pan.
- Roast vegetables at 400F 20-25 minutes until vegetables are tender when pierced with a fork. Remove from oven and set aside for a moment.
Enchiladas
- Keep oven on at 400F and lightly grease a 9x13 casserole dish
- In a large nonstick skillet over medium heat, melt butter. Add beaten eggs and fold occasionally over medium heat until scrambled eggs are set. Remove from heat and season with salt and pepper to taste.
- Divide scrambled eggs and roasted vegetable mixture between tortillas, wrap up, and place seam-side down in prepared casserole dish. Set aside for a moment. (see blog post for meal prep options at this point)
- Pour green enchilada sauce into a medium skillet and top with cream cheese. Bring to a low simmer over medium heat, whisking occasionally until cream cheese is melted.
- Pour sauce over enchiladas and top with shredded cheese. Bake enchiladas at 400F 20-25 minutes until sauce is bubbly and cheese is lightly browned.
- Allow enchiladas to cool slightly, then top with cilantro and tomatoes and serve warm. Enjoy!
Notes
Storing Instructions
Store enchiladas in refrigerator up to 6 days.
Nutrition
Serving: 1enchilada | Calories: 348kcal | Carbohydrates: 31.3g | Protein: 14.3g | Fat: 18.8g | Saturated Fat: 7.8g | Cholesterol: 164mg | Sodium: 614mg | Potassium: 196mg | Fiber: 3.3g | Sugar: 2.5g | Calcium: 225mg | Iron: 3mg