How to Make Breakfast Enchiladas | Meal Prep Series

Hey healthy bunnies!

 

For the third video of the Meal Prep series, I’m making breakfast! I love breakfast burritos, but it’s really hard to make burritos last all week without becoming soggy. Enchiladas are the next best thing. Just wait till you see the video with the unique and delicious ingredients!

Let me know what you want to see next!

 

 

Enjoy!

xoxo,

Fifi

Christmas Eve Enchiladas,Yum!

Stores & restaurants were closing down early on Christmas Eve, & I was running out of dinner ideas. I had just gotten off the phone with a close friend who said his mom & aunt were making the family tamales. Out of shear jealousy I called Mommie for some instructions on enchiladas. I knew that wouldn’t be the night to try making anything totally new, but I still wanted yummy Mexican food. Her instructions were simple, & the only thing else to do was to choose great ingredients. This is also a great dish to make for ringing in the new year with friends at a home gathering. I added a cool & crunchy topping for nothing more than added flavor & pizzazz. Trust me, you’ll love it!

You will need:

  • 8 medium flour tortillas
  • 1 large cookie sheet (use a deeper pan for wetter enchiladas)
  • 2 cups low fat shredded Mexican cheese
  • Mexican green onions (green onions are also fine)
  • 4 oz slices black olives
  • 10 oz black beans cooked and drained
  • 1 can El Pato enchilada sauce (Get this brand!)
  • 1 fresh bunch of cilantro
  • Low sodium taco seasoning
  • 1 cup white corn
  • 1/4 cup sliced jalapenos
  • 1 lime
  • 1/4 cup diced red onion

Enchiladas

1. Preheat the oven to 350 degrees.

2. Make enchilada filling. In a large bowl, add 1/4 cup diced Mexican green onions, 2 oz sliced olives minced, 10 oz black beans, 2 TBSP fresh cilantro roughly chopped and 1 TBSP taco seasoning.

Enchilada filling

3. Fill enchiladas. I like to use an assembly line approach. On a large flat surface I spread out a towel, then paper towels on top of that and lay all tortillas down flat. Fill shells with about 2 heaping TBSPs of the mixture and top with a little less than 1/4 cup of low fat cheese.

4. Roll and place on cookie sheet or in the pan. Packing tightly will keep them from coming undone.

Tucked & Rolled enchiladas

5. Puncture the can for pouring and cover enchiladas. Top with a light sprinkle of cheese.

Ready to foil & bake.

6. Cover loosely with foil and bake for 30 minutes.

Corn Topping

In a medium-sized bowl, combine thawed sweet white corn, 2 oz black olive slices, 2 TBSP roughly chopped cilantro, 1/4 cup of diced Mexican green onions, 1/4 cup roughly  chopped jalapenos, diced red onion, the juice of 1/2 lime and allow to chill as enchiladas bake. Top enchiladas upon serving.

Corn topping

Note: If low fat cheese is used (1/4 cup per enchilada total), and medium sized tortillas (110 caloris), each enchilada is about 278 calories. 1/4 cup of corn topping is an additional 43 calories.