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
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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.
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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
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