Breakfast Enchiladas With Mushroom Sauce Recipe
Mexican · Vegetarian · 55 min · 2 servings
Cook It
For the soul.
Key Ingredients
- 3 tortillas - (about 7 inch)
- 1 tablespoon extra virgin olive oil
- 4 whole eggs - whisked
- 1/2 cup mixed vegetables - (peas
- 1 red yellow or green bell pepper (capsicum) - chopped
- + 16 more ingredients — see full list below ↓
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For the convenience.
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How to Make Breakfast Enchiladas With Mushroom Sauce Recipe at Home
Ingredients (21 items)
- tortillas - (about 7 inch)— 3
- extra virgin olive oil— 1 tablespoon
- whole eggs - whisked— 4
- mixed vegetables - (peas— 1/2 cup
- red yellow or green bell pepper (capsicum) - chopped— 1
- onion - chopped— 1
- cloves garlic - minced— 3
- cumin powder (jeera)— 1 teaspoon
- dried oregano— 1 teaspoon
- red chilli flakes— 1 teaspoon
- salt - to taste
- tablespoons cheddar cheese - grated— 4
- fresh oregano - as required for garnish (optional)
- butter - or olive oil— 2 tablespoon
- onion - chopped— 1
- cloves garlic - minced— 2
- tablespoons all purpose flour (maida)— 2
- button mushrooms - sliced— 12
- vegetable stock - as required to make a thick sauce
- black pepper powder— 1 teaspoon
- salt - to taste
Step-by-Step Instructions
- 1
To begin making the Breakfast Enchiladas with Mushroom sauce first make the sauce
- 2
Heat butter or oil in a pan
- 3
Add the garlic and onion and saute till the onions turns translucent
- 4
Add the mushrooms and cook till they sweat
- 5
Sprinkle the flour and stir
- 6
Add salt and pepper and stir for about 10 seconds
- 7
Add vegetable stock as required (about 1 cup) and whisk
- 8
Cook for a minute and turn off the heat
- 9
Cool and blend the mushroom mixture to a smooth paste
- 10
Heat 1 tablespoon olive oil in a pan
- 11
Add the garlic and onion and saute till the onions turns translucent
- 12
Add the coloured pepper and vegetables and toss until they becomes soft
- 13
Add cumin powder, chilli flakes, oregano, salt and stir
- 14
Add the eggs and whisk till you get a soft scramble
- 15
Take it off the heat
- 16
The next step is to assemble the breakfast enchiladas
- 17
Pre-heat the oven to 180 deg C
- 18
Grease a 7 inch baking dish
- 19
Spread little mushroom sauce at the bottom of the baking dish
- 20
Fill each tortilla with the egg-vegetable mixture, roll up and place in the baking dish
- 21
Cut the rolls if required to fit the size of the baking dish
- 22
Spread the remaining sauce over the rolled up tortillas and top with the cheese
- 23
Bake for about 15 minutes or till the cheese melts
- 24
Garnish with fresh oregano (if using) and serve immediately
- 25
Serve Breakfast Enchiladas with Mushroom Sauce along with Cold Coffee Smoothie and Fresh Fruit bowl for weekend breakfast
