RecipeTin Eats · by Nagi★ 5.0 (13)
Breakfast Enchiladas
NUTRITION · PER SERVING45M COOK
CAL 31%·PRO 49%
CARBS 51G33% OF CAL
10G FIBER0G ADDED8G INTRINSIC33G OTHER8G TOTAL SUGAR
FAT 37G54% OF CAL
12G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas filled with scrambled eggs, bacon, and beans, baked in tomato sauce with melted cheese. Hearty and savory breakfast or brunch dish with Mexican flavors.
mainmexicaneggspork🥧 baking dish🍳 skillet🔥 oven
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Nutrition & ingredients
Ingredients
serves 6- 1 1/2 tbsp olive oil
- 2 garlic cloves (, minced)
- 1 small onion ((red, brown, white, yellow), diced)
- 1 cup red capsicum ((bell peppers), roughly diced)
- 400 g / 14 oz crushed tinned tomato
- 400 g / 14 oz canned black beans or red kidney beans (, drained)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1/2 tsp salt
- Black pepper
- 8 oz / 250 g bacon (, diced)
- 5 large eggs ((or 6 normal eggs), lightly whisked)
- 6 soft tortillas ((standard size around 20cm/8" in diameter))
- 1/2 cup cheese
- Diced avocado
- Sour cream
- Coriander/cilantro
At a glance
PER SERVING · TIME 45M
CAL 31%·PRO 49%
CARBS 51G33% OF CAL
10G FIBER0G ADDED8G INTRINSIC33G OTHER8G TOTAL SUGAR
FAT 37G54% OF CAL
12G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1338mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 790mg
- Calcium
- 267mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.