Breakfast Enchiladas

I constantly struggle to find breakfast food that is outside of the normal eggs, bacon, pancake, and omelet routine. This recipe was easy and was a hit with my family.©2013MWBphoto-4, breakfast enchiladas

What you need:

  • chorizo – I used approximately 3 links
  • 1 red bell pepper, diced
  • diced jalapeno peppers – add to your own degree of spiciness
  • 6 eggs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups pepper jack shredded cheese (divided)
  • 6 – 9″ flour tortillas
  • 1/2 cup skim milk, 1/2 cup whole milk
  • 2 tsp cornstarch
  • 1 tsp ground cumin

How it comes to life:

Preheat the oven to 375.

Remove the casing from the sausage and brown in a skillet until fully cooked. Add the red bell pepper and jalapeno and cook until the pepper is soft. Remove from heat.

In a separate bowl, mix together the eggs, salt, pepper, 1 cup of cheese, and the chorizo mixture from above.

Place a tortilla on a large plate and scoop approximately 3/4 cup of the mixture into the center. You can add more or less depending on how full you want your enchiladas. Do not overfill or you will not be able to close the wrap. Fold the two ends in first and then roll up the tortilla. Place each enchilada into a greased glass dish with the seam down.

Sauce: In another bowl mix the milk, cornstarch, and cumin. Then mix in the remaining cheese. Pour the sauce evenly over the enchiladas.

If you are going to bake the next morning, cover the dish tightly and place in the refrigerator. If not, bake for 35-45 minutes. Make sure the eggs are done. The top of the enchiladas should be golden brown.

Breakfast Enchiladas

Topping: This is your chance to dress the meal up. I kept it fairly simple by adding sour cream, diced tomatoes, and fresh cilantro. You could also use salsa, bacon crumbles, onions…really anything!

Adapted from a recipe in the May 2012 issue of Oprah Magazine.

Black Bean & Quinoa Burger©2013MWBphoto-13

In the past I have been a bit skeptical of eating a burger that does not have meat inside. Once my little boy started eating solids we quickly learned that he was really picky. Every meal I cooked was trial and error and often ended in the faithful go to Morning Star products. As a mom I love cooking for my family and often feel guilt when I reach into the freezer so I decided why not find a Black Bean Burger that I could make myself.

Since I work all day, it just is not practical to come home and cook a meal from scratch unless we want to eat dinner at 8:00. This recipe allowed me to prepare the patties from scratch the night before so that all I had to do the next day was place them on a cookie sheet and bake them. These are truly a black bean recipe the entire family can enjoy. They have a lot of flavor and are something that I will make again in the near future.

What you need:
½ cup quinoa (for those of you that don’t know, quinoa can often be found in the rice aisle at your local retailer)
1 tsp extra virgin olive oil
½ orange bell pepper, diced
3 cloves garlic, minced
1/2 tsp salt
15 oz can of black beans (I pour these into a strainer and rinse them until the water under the strainer comes out clear)
2 Tbsp tomato paste
1 large egg
2/3 cup frozen corn
1/2 cup cilantro, chopped
1 chipotle in adobo, minced
2 tsp ground cumin
1/2 cup rolled oats
1/4 cup oat flour (If you cannot find oat flour at the store you can use additional rolled oats and place them in a food processor until you have the 1/4 cup of oat flour that you need)

How it Comes to Life

Place the dry quinoa and 1 cup of water into a sauce pan. Once this comes to a boil, reduce your heat to low, place a secure lid on the sauce pan, and let it cook for approximately 15 minutes. Just like rice, once the water is absorbed you should be good to go. Set the cooked quinoa aside (removing it from the heat).©2013MWBphoto-2

After you dice up your garlic and pepper, saute them with the olive oil and 1/4 of the salt until they are no longer crisp (approximately 5 minutes).

Black Bean Quinoa Burger, dashoflovely, Northwest Arkansas BlogNOTE: The original recipe calls for onions instead of peppers but I personally don’t care for onions.

Next I placed the sautéed veggies into my large William Sonoma mixing bowl. Add in your can of black beans and smash with a fork until you have a paste like texture. Mine wasn’t smooth by any means.©2013MWBphoto-3

Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining salt until well mixed. Then add the quinoa you had set aside, oats, and oat flour until all of the ingredients are evenly mixed.©2013MWBphoto-6

From this point you treat them like a true hamburger patty (without meat of course). Divide the mixture into 6 parts. Roll each into a ball and then flatten and shape.©2013MWBphoto-8

I placed the patties onto a cookie sheet, covered them tightly with saran wrap, and put them in the refrigerator over night. I was a little worried that they would dry out over night but that was not the case.

NOTE: If you do not refrigerate overnight, still place them in the refrigerator to chill for a few hours before baking. 

Once the oven is preheated to 400, place the patties onto a cookie sheet and cook for 10 minutes. Flip them over and cook for an additional 10 minutes. The patties will be a golden color when they are done.

To compliment these bean burgers I served Greek Potatoes with Lemon Vinaigrette adapted from Food Network Magazine©2013MWBphoto-15

Black Bean & Quinoa Burger adapted from The Foodie Physician

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