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.
Prep
Cook
| Category: | Main Course |
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Ingredients
Ingredients
| 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 |
| Cilantro |
| Sour cream |
Egg and Sweet Potato Enchiladas Directions
- Preheat the oven to 350 degrees. Spray 9x9 baking dish with non-stick cooking spray.
- 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.
- Spread refried beans over each tortilla, add eggs, waffle fries, and ½ tablespoon enchilada sauce to each. Roll up and place into prepared dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese and olives. Bake for 30 minutes. Garnish with cilantro and sour cream
