Vegetarian Enchilada

A breakfast enchilada with egg and vegetables.

  1. Preheat oven to 350°F.
  2. Lay tortilla on flat surface. Spread refried beans in center.
  3. Layer scrambled eggs over beans.
  4. Add brown rice and sautéed mushrooms.
  5. Sprinkle cilantro leaves over mushrooms. Sprinkle half of cheese on top.
  6. Tuck sides of tortilla over filling and roll forward to close. Place seam side down on greased pan.
  7. Top with sauce to cover entire enchilada.
  8. Sprinkle with remaining cheese.
  9. Place pan in hot oven. Bake 10 minutes, or heated through. Remove from oven and serve hot.

  • For a heartier version, add cooked chorizo
  • For a lighter version, use Papetti’s® Easy Eggs® Liquid Egg Whites #91820

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