Black Bean Breakfast Enchiladas

These vegetarian black bean breakfast enchiladas make a hearty, stick-to-your-ribs weekend breakfast!

For Enchilada Sauce:
3 tbsp olive oil
3 tbsp whole wheat flour
2 tsp of chili powder (or more or less to taste)
1 tsp cumin
½ tsp oregano
pinch cinnamon
2 tbsp tomato paste
2 cups low sodium vegetable stock
1 tsp apple cider vinegar
salt and pepper to taste
(replace Enchilada sauce with a salsa of your choosing for a lazy option)

For the Enchiladas:
1 tbsp olive oil
½ large onion
2 cloves garlic
4 eggs
1 cup black beans
1 large handful of baby spinach, roughly chopped
2 cups grated cheddar cheese, divided (or whatever strong-tasting cheese you desire!)
6 wholegrain tortilla wraps (can sub for gluten free wraps if you need to)
Fresh coriander to garnish

View the full recipe at Emma’s Little Kitchen →