Breakfast Enchiladas With Mushroom Sauce Recipe
A vegetarian Mexican recipe with tortillas - (about 7 inch), extra virgin olive oil, whole eggs - whisked. Ready in 55 min, serves 2.
Curated byMateo Hernandez🇲🇽
Instructions
25 steps- 1
To begin making the Breakfast Enchiladas with Mushroom sauce first make the sauce
vegetable stock - as required to make a thick sauce - 2
Heat butter or oil in a pan
butter - or olive oil(2 tablespoon) - 3
Add the garlic and onion and saute till the onions turns translucent
onion - chopped(1)cloves garlic - minced(3)onion - chopped(1)cloves garlic - minced(2) - 4
Add the mushrooms and cook till they sweat
button mushrooms - sliced(12) - 5
Sprinkle the flour and stir
tablespoons all purpose flour (maida)(2) - 6
Add salt and pepper and stir for about 10 seconds
red yellow or green bell pepper (capsicum) - chopped(1)salt - to tasteblack pepper powder(1 teaspoon)salt - to taste - 7
Add vegetable stock as required (about 1 cup) and whisk
tortillas - (about 7 inch)(3)fresh oregano - as required for garnish (optional)vegetable stock - as required to make a thick sauce - 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
extra virgin olive oil(1 tablespoon)butter - or olive oil(2 tablespoon) - 11
Add the garlic and onion and saute till the onions turns translucent
onion - chopped(1)cloves garlic - minced(3)onion - chopped(1)cloves garlic - minced(2) - 12
Add the coloured pepper and vegetables and toss until they becomes soft
mixed vegetables - (peas(1/2 cup)red yellow or green bell pepper (capsicum) - chopped(1)vegetable stock - as required to make a thick sauceblack pepper powder(1 teaspoon) - 13
Add cumin powder, chilli flakes, oregano, salt and stir
cumin powder (jeera)(1 teaspoon)dried oregano(1 teaspoon)red chilli flakes(1 teaspoon)salt - to tastefresh oregano - as required for garnish (optional)black pepper powder(1 teaspoon)salt - to taste - 14
Add the eggs and whisk till you get a soft scramble
whole eggs - whisked(4) - 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
vegetable stock - as required to make a thick sauce - 20
Fill each tortilla with the egg-vegetable mixture, roll up and place in the baking dish
vegetable stock - as required to make a thick sauce - 21
Cut the rolls if required to fit the size of the baking dish
fresh oregano - as required for garnish (optional)vegetable stock - as required to make a thick sauce - 22
Spread the remaining sauce over the rolled up tortillas and top with the cheese
tortillas - (about 7 inch)(3)tablespoons cheddar cheese - grated(4)vegetable stock - as required to make a thick sauce - 23
Bake for about 15 minutes or till the cheese melts
tablespoons cheddar cheese - grated(4) - 24
Garnish with fresh oregano (if using) and serve immediately
dried oregano(1 teaspoon)fresh oregano - as required for garnish (optional) - 25
Serve Breakfast Enchiladas with Mushroom Sauce along with Cold Coffee Smoothie and Fresh Fruit bowl for weekend breakfast
fresh oregano - as required for garnish (optional)vegetable stock - as required to make a thick sauce
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Breakfast Enchiladas With Mushroom Sauce Recipe
A vegetarian Mexican recipe with tortillas - (about 7 inch), extra virgin olive oil, whole eggs - whisked. Ready in 55 min, serves 2.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
25 steps- 1
To begin making the Breakfast Enchiladas with Mushroom sauce first make the sauce
vegetable stock - as required to make a thick sauce - 2
Heat butter or oil in a pan
butter - or olive oil(2 tablespoon) - 3
Add the garlic and onion and saute till the onions turns translucent
onion - chopped(1)cloves garlic - minced(3)onion - chopped(1)cloves garlic - minced(2) - 4
Add the mushrooms and cook till they sweat
button mushrooms - sliced(12) - 5
Sprinkle the flour and stir
tablespoons all purpose flour (maida)(2) - 6
Add salt and pepper and stir for about 10 seconds
red yellow or green bell pepper (capsicum) - chopped(1)salt - to tasteblack pepper powder(1 teaspoon)salt - to taste - 7
Add vegetable stock as required (about 1 cup) and whisk
tortillas - (about 7 inch)(3)fresh oregano - as required for garnish (optional)vegetable stock - as required to make a thick sauce - 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
extra virgin olive oil(1 tablespoon)butter - or olive oil(2 tablespoon) - 11
Add the garlic and onion and saute till the onions turns translucent
onion - chopped(1)cloves garlic - minced(3)onion - chopped(1)cloves garlic - minced(2) - 12
Add the coloured pepper and vegetables and toss until they becomes soft
mixed vegetables - (peas(1/2 cup)red yellow or green bell pepper (capsicum) - chopped(1)vegetable stock - as required to make a thick sauceblack pepper powder(1 teaspoon) - 13
Add cumin powder, chilli flakes, oregano, salt and stir
cumin powder (jeera)(1 teaspoon)dried oregano(1 teaspoon)red chilli flakes(1 teaspoon)salt - to tastefresh oregano - as required for garnish (optional)black pepper powder(1 teaspoon)salt - to taste - 14
Add the eggs and whisk till you get a soft scramble
whole eggs - whisked(4) - 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
vegetable stock - as required to make a thick sauce - 20
Fill each tortilla with the egg-vegetable mixture, roll up and place in the baking dish
vegetable stock - as required to make a thick sauce - 21
Cut the rolls if required to fit the size of the baking dish
fresh oregano - as required for garnish (optional)vegetable stock - as required to make a thick sauce - 22
Spread the remaining sauce over the rolled up tortillas and top with the cheese
tortillas - (about 7 inch)(3)tablespoons cheddar cheese - grated(4)vegetable stock - as required to make a thick sauce - 23
Bake for about 15 minutes or till the cheese melts
tablespoons cheddar cheese - grated(4) - 24
Garnish with fresh oregano (if using) and serve immediately
dried oregano(1 teaspoon)fresh oregano - as required for garnish (optional) - 25
Serve Breakfast Enchiladas with Mushroom Sauce along with Cold Coffee Smoothie and Fresh Fruit bowl for weekend breakfast
fresh oregano - as required for garnish (optional)vegetable stock - as required to make a thick sauce
Rate this recipe
