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Skinny Huevos Rancheros Breakfast Enchiladas

Incredible skinny huevos rancheros breakfast enchiladas rolled up with protein packed scrambled eggs, fresh veggies, and melty cheese, then baked in a delicious enchilada sauce. Perfect for breakfast meal prep or weekend brunch!
Course Breakfast
Cuisine Enchiladas, Mexican
Keyword breakfast enchiladas
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
Calories 228cal
Author Monique Volz of Ambitious Kitchen

Ingredients

  • 6 whole wheat tortillas (I like low carb, or you could also use corn tortillas to make these gluten-free.)
  • 2 whole eggs + 6 egg whites
  • 1 can (16 oz) good red enchilada sauce
  • 1 can (16 oz) refried black beans
  • 1/2 red bell pepper, diced
  • 1/2 cup cilantro, chopped
  • 1 jalapeno, seeded and diced
  • 3/4 cup low-fat cheese (I like colby jack or mexican)
  • Pinch salt
  • Black pepper
  • To top enchiladas:
  • 1 tomato, diced
  • 1/2 avocado, diced
  • 6 tablespoons fat free sour cream

Instructions

  • Preheat oven to 350 degrees F. Combine refried beans, diced red peppers, cilantro, and jalapeno together in a large bowl; set aside. 
  • In a medium bowl beat your eggs together. Coat large pan with non stick cooking spray and add your eggs. Let eggs set around the edges, and then begin to stir every few seconds, until eggs are barely set and still fluffy. 
  • Sprinkle with a dash of salt and pepper. Remove from heat and set aside.
  • Place your tortillas on a microwave safe plate and microwave for about 20 seconds. Coat 11x7 inch pan with nonstick spray.
  • Fill each tortilla the following way: spread 1/4 cup of black bean mixture in the middle of each tortilla, add 2 heaping tablespoons of scrambled eggs, 1 heaping tablespoon of cheese, and 2 tablespoons of enchilada sauce. Roll each tortilla up one by one and place seam side down in the baking dish. You will end up with 6 tortillas.
  • Pour remaining enchilada sauce over the top of the rolled tortillas, then sprinkle remaining cheese on top. Bake 25 minutes.
  • Let stand a couple of minutes, then sprinkle with extra cilantro, tomatoes, and avocados. Add 1 tablespoon of sour cream on top if desired. Serves 6

Notes

You could certainly use all egg whites if desired to cut more calories from the recipe.
These would also be delicious with a green chili enchilada sauce.
To make gluten-free, use corn tortillas.
For another great, healthy enchilada recipe, check out my black bean chicken enchiladas

Nutrition

Serving: 1enchilada | Calories: 228cal | Carbohydrates: 31g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Fiber: 5g | Sugar: 2g
Monique Volz of Ambitious Kitchen