Hearty, comforting, and perfect for family breakfast or weekend brunch, these breakfast vegetable enchiladas are a winner every time! These red enchiladas take a bit of time and elbow grease but the results are worth it.
This recipe was originally published March 14, 2020. It was updated with new recipe photos and information on March 16, 2022.
Table of contents
What's better than enchiladas? Breakfast enchiladas!
Starting your day with these hot and savory bundles of cheese and vegetables is proven to make your day a good day! They're perfect for Saturday mornings, brunch with friends, or even as breakfast for dinner.
These enchiladas rojas, or red enchiladas, are topped with a homemade red enchilada sauce. But please, don't be intimidated! Homemade sauce is ready in just a few simple steps (the most important note: don't step away from the stove! Keep an eye on the sauce so it doesn't burn.) and is so much better than store bought. I mean, seriously. If you're anything like me, you may find yourself never going back (and making this your go-to enchilada sauce recipe)!
Save this recipe for later on Pinterest:
These Vegetarian Enchiladas Are...
- Hearty - have a busy day ahead of you and need a meal that will pull you through? This scrambled egg enchilada recipe is for you. With an estimated 23 grams of protein/serving, these enchiladas will give you the energy you need!
- Savory - red enchilada sauce is just mildly spicy (though I offer variations to kick it up if you wish), adding flavor and dimension to the recipe rather than heat.
- Cheesy & comforting - what is an enchilada without cheese? Gooey melty cheese add satisfaction and comfort to the dish, making it a great one to turn to during the fall, long winter days, and whenever you need a little dose of familiarity and comfort.
- Tortillas - flour (whole wheat or white) or corn tortillas work, though see my recipe notes below for how to best work with corn tortillas.
- Black beans
- Corn - frozen and thawed or drained canned corn both work well
- Mozzarella cheese
- Broth - namely, vegetable or chicken broth
- Sweet peppers - red and green peppers, though yellow and orange also work
- Onions - yellow or white onions
- Tomato paste - an important ingredient for the red enchilada sauce!
- Eggs - adds protein and makes the enchiladas super filling
- Spices - chili powder, garlic powder, onion powder, salt, dried cumin
- Meat - diced chicken or steak can substitute for the eggs. Just stir them in until heated through (there is no need to cook as long as you would cook the eggs).
- Beans - pinto beans or garbanzo beans can substitute for the black beans.
- Cheese - Monterey jack, shredded Mexican cheese blend, or shredded sharp cheddar cheese can substitute for the mozzarella cheese
How to make breakfast enchiladas:
For the complete recipe and ingredient measurements, scroll to the recipe card at bottom of the post.
Make the homemade red enchilada sauce:
- Whisk together the flour, chili powder, cumin, salt, onion powder, and garlic powder in a small bowl.
- Heat olive oil in a saucepan. Whisk the flour mixture into the hot oil until fragrant.
- Add the tomato paste to the pan with the spice mixture. Whisk and cook until fragrant.
- Whisk the broth into the skillet with the tomato mixture. Bring to a simmer and cook until thickened and dark red.
Make the bean and vegetable enchilada filling:
- Sauté the onions and peppers in oil in a skillet until the onions are translucent.
- Add the garlic to the peppers and onions and sauté until fragrant. Add the black beans, corn, and salt to the skillet and cook until heated through.
- Add the whisked eggs to the skillet and cook, scrambling and stirring the eggs as you do, or until the eggs are cooked through.
Assemble the enchiladas:
- Spread ½ cup enchilada sauce in the bottom of a large baking dish.
- Line up the enchilada sauce, enchilada filling, and tortillas on the counter.
- Spoon the bean and vegetable mixture into the center of a flour tortila. Sprinkle with mozzarella cheese. Roll up the enchilada and place on the sauce in the baking dish.
- Assemble the rest of the enchiladas.
- Spread the rest of the enchilada sauce over the enchiladas. Sprinkle the enchiladas with cheese.
- Bake the enchiladas until the cheese is melted and the tortillas are golden brown.
- Corn vs. flour tortillas - enchiladas are most commonly made with flour tortillas, but they can also be made with corn flour tortillas. Corn tortillas can more easily split, so I recommend finding the fresh tortillas and/or heating them very briefly (over the gas range or in the toaster oven) before adding the filling to make them more pliable.
- Managing the recipe steps - for best success, I recommend making the enchilada sauce and the vegetable filling one at a time. Both the sauce and the filling take focus and cook fast; it's easy to burn the sauce or the vegetables if cooking them at the same time. If you are a very seasoned cook who is confident in your multi-tasking abilities, you can try your hand at it. If so, I recommend preparing all of the ingredients before you fire up the stove top.
- Making the enchilada sauce spicier - the enchilada sauce if made with a mild chili powder, is mild with just a bit of a kick (no heat or spice). If you'd like your sauce spicier, you can stir hot sauce or cayenne pepper into the enchilada sauce. If using hot sauce, stir 1-3 teaspoons in as the enchilada sauce simmers; if using cayenne pepper, whisk ⅛-3/4 teaspoons in with the chili powder and other seasonings.
Making enchiladas ahead of time:
There are two ways to make this enchilada ahead of time: just making the sauce ahead of time and making the whole casserole ahead of time. Here's how:
- Making the sauce ahead of time - make the red enchilada sauce recipe ahead of time and freeze or refrigerate until making the enchiladas. You can even make multiple batches of the sauce at once and freeze them to enjoy later. Just doing this simple step ahead of time can save so much time when you are hungry and ready to eat!
- Making the whole casserole ahead of time - assemble the enchiladas in the baking dish as directed, up until pouring the enchilada sauce over the enchiladas. Cover the pan with foil or plastic wrap and refrigerate up to 24 hours, or until baking. Refrigerate the enchilada sauce in a covered container, as well. When getting ready to bake, warm the enchilada sauce at 50-60% heat for 1-2 minutes in the microwave, or until smooth and pourable. Spoon the sauce the enchiladas and sprinkle with cheese. Bake the enchiladas according to the recipe.
Enchilada sauce is made from a mixture of tomato paste, seasonings, and broth (often vegetable or chicken).
Enchilada sauce is a simmered sauce made from the tomato paste, seasonings, and broth, whereas salsa is a raw sauce that is made from chopped vegetables and/or fruits.
Storage and freezing:
Leftovers enchiladas can last covered in the refrigerator for 4-5 days.
The enchiladas can also be frozen in a freezer-safe container for up to 3 months. Thaw frozen enchiladas in the refrigerator for 24-36 hours, or until mainly frozen through. Then heat up in the microwave.
This recipe is naturally vegetarian and processed sugar-free if the red enchilada sauce recipe is made with vegetable broth.
To make these veggie enchiladas vegan and dairy-free, use a nut-milk mozzarella cheese in place of the traditional cheese and make the enchilada sauce with vegetable broth.
To make this recipe gluten-free, use a 1-to-1 gluten-free flour mixture and corn tortillas instead of flour.
Tools needed to make this recipe:
- Measuring cups and spoons
- Cutting board
- Chef knife
- Silicone spatula
- 8 x 13" baking pan
- Large non-stick skillet
More breakfast and brunch recipes:
- Mountain Breakfast Skillet
- Tater Tot Breakfast Casserole
- Whole Wheat Belgian Waffles
- Diced Hash Browns
- Brioche French Toast
- Whole Wheat Pancakes
If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!
Thank you so much for your feedback and support of Mae's Menu!
Hearty, comforting, and perfect for family breakfast or weekend brunch, these breakfast vegetable enchiladas are a winner every time!
- 3 tablespoons olive oil, DIVDED
- 3 ½ tablespoons flour (any type -- all purpose, whole wheat, GF, etc.)
- 4 teaspoons chili powder (or more/less, to your preference)
- 1 teaspoon dried cumin
- ½ teaspoon salt
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- 3 tablespoons tomato paste
- 2 cups vegetable or chicken broth
- ½ large white onion, diced
- 1 large red pepper, seeded & chopped small
- 1 large green pepper, seeded & chopped small
- 3 garlic cloves, minced
- 1 14 oz. can black beans, drained and rinsed
- 1 cup sweet corn (canned corn or frozen corn, defrosted)
- 4 jumbo eggs (or 6 large eggs), gently whisked
- ⅛ teaspoon freshly cracked pepper
- ½ teaspoon salt
- ½ cup diced green onions
- 8, 8-inch corn or flour tortillas
- 2 ¼ cup shredded part skim mozzarella cheese, divided
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together the flour, chili powder, cumin, first ½ teaspoon salt, onion powder, and garlic powder. In a medium saucepan, heat 1 ½ tablespoons olive oil over medium heat until the oil sizzles when flicked with water.
- Whisk the flour mixture into the oil over the heat for about 1 minute, or until the flour mixture gets fragrant.
- Whisk in the tomato paste and continue cooking over medium heat for one minute, whisking frequently.
- Add in the broth, increase the temperature to medium-high and whisk the sauce until the clumps of flour are dissolved and the sauce boils.
- Reduce the heat to medium and simmer the sauce for 6-7 minutes, whisking the sauce every 30 seconds - 1 minute, until the sauce is thick and a darker red color. Remove the sauce from the heat.
- Heat the second tablespoon and a half of the olive oil in a large non-stick skillet over medium-high heat. Add the onions and peppers to the oil and cook for 5-6 minutes, stirring frequently, or until the onions turn translucent.
- Stir in the minced garlic and cook, stirring consistently, for 1 minute or until nice and fragrant. Add the black beans, corn, and second ½ teaspoon salt to the skillet and cook for 1-2 minutes, stirring frequently, or until the corn and beans are heated through.
- Add the gently whisked eggs to the pan and cook for 3-4 minutes, gently stirring the mixture every 30 seconds or so, or until the eggs are cooked through. Remove the pan from the heat and stir in the cracked pepper and green onions.
- Spoon ½ cup enchilada sauce into the bottom of an 8 X 13-inch ceramic or glass baking pan. Line up the tortillas, enchilada sauce and bean and vegetable mixture on the counter. Lay out a tortilla. Scoop in ¾ cup of the bean mixture. Sprinkle in 1-2 tablespoons cheese. Roll up a the tortilla and place in the prepared baking dish. Assemble the remaining enchiladas.
- Spoon the remaining enchilada sauce over the filled tortillas.
- Sprinkle the remaining cheese evenly over the enchiladas and tightly cover the baking dish with aluminum foil.
- Bake the enchiladas covered for 20 minutes. Remove the foil from the pan and bake another 10-12 minutes, or until the cheese is melted and the tortillas are golden brown.
- Remove the enchiladas from he oven and serve up hot. Enjoy!
- Use the amount of chili powder that best suits your taste and the spiciness of your powder. I like my sauce with a bit of a kick and have a more mild powder so I stick with 4 teaspoons of the powder.
- To keep the enchilada sauce from burning, I recommend making it before starting on the vegetables and beans. If you're confident with your multi-tasking abilities, you can start the veggies while the sauce simmers, but I recommend making sure you have everything measured out and cut up ahead of time.
- Leftovers store covered in the fridge for 4-5 days. The enchiladas can be frozen in a freezer-safe container for up to 3 months. Thaw frozen enchiladas in the refrigerator for 24-36 hours, or until mainly frozen through. Then heat up in the microwave.
- To make these enchiladas ahead of time: assemble the enchiladas in the baking dish as directed, up until pouring the enchilada sauce over the enchiladas. Cover the pan with foil or plastic wrap and refrigerate up to 24 hours, or until baking. Refrigerate the enchilada sauce in a covered container, too. When getting ready to bake, warm the enchilada sauce at 50-60% heat for 1-2 minutes in the microwave, or until smooth and pourable. Spoon the sauce the enchiladas and sprinkle with cheese. Bake the enchiladas according to the recipe, possibly adding a minute or two to the baking time, or until the cheese is melted and bubbly.
Serving Size1 enchilada
Amount Per Serving Calories 367Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 99mgSodium 941mgCarbohydrates 51gFiber 9gSugar 9gProtein 23g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.