Spinach Potato Breakfast Enchiladas with Avocado Cream Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted potato and spinach breakfast enchiladas with fried eggs, homemade enchilada sauce, and creamy avocado sauce. They're hearty, satisfying, and perfect for a special breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/4 pound yukon potatoes (roughly 1 medium potato)
- 2 teaspoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 cup shredded baby spinach
- 1 1/2 cups [url]enchilada sauce∞https://naturallyella.com/spinach-enchiladas-with-lentils/[/url]
- 4 8 ” corn tortillas (warmed)
- 1 ounce shredded monterrey jack cheese
- 2 large eggs (fried to your liking (see note))
- 1 ripe California avocado
- 1/3 cup cilantro
- Juice from 1 lime
- 1/4 to 1/2 cup water
At a glance
PER SERVING · TIME 60M
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
- 45m
- Sodium
- 1563mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1818mg
- Calcium
- 293mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1563MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.