Egg and Sweet Potato Enchiladas

Sweet potatoes are so much more than just a sweet Thanksgiving side dish! They store well, add beautiful color to any dish and most importantly are loaded with fiber, vitamins and minerals. Adding eggs makes this recipe a hearty breakfast, with a whopping 8 grams of protein per serving! Vegetarian approved.



Category: Main Course



4 Oakdell Cage Free Eggs
1 tbsp olive oil
Salt and pepper, to taste
1 1/2 cup Mexican style shredded cheese, divided
1/2 cup Mexican style diced tomatoes
4 flour tortillas (8 inch)
1 cup refried beans
2 cups sweet potato waffle fries, cooked according to package directions
1 cup enchilada sauce, divided
1/4 cup olives, sliced in half
Sour cream

Egg and Sweet Potato Enchiladas Directions

  1. Preheat the oven to 350 degrees. Spray 9x9 baking dish with non-stick cooking spray.
  2. In a large saucepan, heat olive oil over medium-high heat. Place eggs in a medium bowl and whisk until mixed. Pour eggs into skillet and cook thoroughly while moving around with a spatula. Add salt, pepper, ¼ cup cheese, and tomatoes. Remove from heat.
  3. Spread refried beans over each tortilla, add eggs, waffle fries, and ½ tablespoon enchilada sauce to each. Roll up and place into prepared dish.
  4. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese and olives. Bake for 30 minutes. Garnish with cilantro and sour cream