Veggie Breakfast Enchiladas

Veggie Breakfast Enchiladas

Veggie Breakfast Enchiladas

Ingredients:

• 8 tortillas, I like Siete Foods Almond Flour Tortillas

• 1 tbsp olive oil

• 1 cup diced yellow onion

• 1 red bell pepper, diced

• 2 cups spinach

• 8 eggs, whisked

• 1/2 cup (or more!) shredded mexican, cheddar or pepper jack cheese, divided

• 1/3 cup enchilada sauce, divided

• 1/4 cup chopped cilantro

• salt & pepper, to taste

Directions:

1. Preheat oven to 400 degrees F and grease a 9X13 baking dish.

2. to a medium size saute pan over medium heat, add olive oil. Once hot, add onion and pepper and saute until onion is translucent. Stir in spinach and saute until wilted.

3. Add whisked eggs and stir frequently to scramble. Once eggs are cooked through, turn off the heat and add in 1/4 cup (or more) cheese, 2 tbsp enchilada sauce, cilantro, salt and pepper.

4. Add about 1/4 cup of egg mixture to a tortilla, roll up, and place seam side down on prepared baking dish. Repeat with remaining tortillas.

5. If you have leftover filling, add it on top of your tortillas along with remaining enchilada sauce and cheese.

6. Bake for 20 minutes and enjoy!