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Breakfast Enchiladas

March 18, 2017

Being on vacation does something to me.  (Besides creating the desire to pick up and move to a tropical paradise... which vacation always does to me).  Vacation makes me miss fresh, healthy food.  I know it's my own fault for traveling to foreign countries where eating produce can be questionable for your digestive health.  And if given the choice, I'd sacrifice vegetables every time for a sunny, warm beach.  

 

But eventually, I start craving something besides beans, meat, cheese, and tortillas.  Weird, I know.  

 

So we were in Mexico last month, and I got to that point.  

 

I just needed a vegetable- more than a cilantro garnish or onions in my salsa!  

 

 

 

We made the decision to go out for breakfast on our last day, and I was fully prepared to order chilaquiles (not a vegetable), because I love them.  They're basically chips simmered in tomato sauce and topped with cheese.

 

Yum.  

 

 

 

However, I'm a menu-reader.  

 

Every item, the full description.  

 

I'd hate to miss something interesting.  

 

And the interesting thing I found was breakfast enchiladas!  Filled with vegetables!  

 

I stopped reading and put down my menu... the rest of the family settled on pancakes,

but I was getting vegetables.  

 

 

 

Perhaps it had something to do with our location (right on the beach, palm trees swaying, sun shining on turquoise water), but when the server brought the enchiladas to me, they looked like the most beautiful meal I'd ever seen.  

 

Sauteed carrots, zucchini, and mushrooms were peeking out the sides of corn tortillas that had been simmered in green sauce.  

 

Avocado and onions and even a little lettuce adorned the top in addition to a drizzle of sour cream.  

 

Despite it being our last day of vacation, I was happy.  

 

And so, the story of me being on vacation and needing vegetables inspired me to recreate those delightful enchiladas at home for you!  

 

 

The recipe really is simple, but they are so satisfying.  I added a scrambled egg, because it just seems right since it's a breakfast recipe, and kale because you should use every opportunity to eat greens.  

 

When you eat these, close your eyes and picture yourself at La Buena Vida,

in the sunshine, with all the sounds of vacation making you happy.  

 

And be grateful for vegetables.  

Breakfast Enchiladas - serves 4

 

Ingredients

  • 12 corn tortillas

  • 1 can green enchilada sauce 

  • 1 small zucchini, thinly sliced

  • 4 cups baby kale or spinach, tough stems removed

  • 1 medium carrot, grated

  • 5 ounces cremini mushrooms, thinly sliced

  • 2 tsp olive oil, divided

  • 4 eggs

  • 2 tablespoons milk

  • Optional: sour cream, cilantro, avocado and queso fresco for serving

Instructions

 

1.  Prepare vegetables.  Thinly slice zucchini into rounds, grate carrots and slice mushrooms. Place a cast iron skillet over medium heat, add 1 tsp oil.  Add vegetables and saute 2-3 minutes.  Season with salt & pepper.  Remove to a bowl or cutting board.

3.  In a small bowl, whisk eggs with milk, season with salt and pepper.  Add remaining 1 tsp oil to skillet, when hot add eggs and scramble until set.  Place in bowl with vegetables

4.  To the hot skillet add enchilada sauce.  When warm, place tortillas one at a time in sauce, turning to coat both sides.  Lift with tongs to individual plate and fill with 1/12th of eggs and veggies.  Continue with all tortillas and filling.  Alternately, place all 12 filled enchiladas in a baking dish and keep in a warm oven until ready to serve.  Garnish with cilantro, avocado and queso fresco.  Serve alongside sour cream if desired.

*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.

 

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