Breakfast Enchilada Bake
This delicious dish can be made in advance, making it the perfect addition to your brunch menu. Simply pull out the morning of your brunch and bake for easy entertaining. Frozen enchiladas will need 40–50 minutes in the oven.
Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 1 can (15 oz.) lentils, rinsed and drained
- 1 can (15 oz.) black beans, rinsed and drained
- ½ medium red onion, peeled and minced
- 1½ tsp. cumin, divided
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. salt, divided
- 8 corn tortillas
- 1 can (10 oz.) diced tomatoes with green chilies
- 2 cloves garlic
- 2 medium avocados, peeled, pitted, and diced
- 1 cup chopped cilantro
- In a large bowl, stir together lentils, black beans, onion, ¾ teaspoon of the cumin, chili powder, garlic powder, and ¾ teaspoon of the salt. Fill the corn tortillas with mixture, placing rolled enchiladas in a 9" × 13" baking pan that has been coated with nonstick cooking spray.
- In a blender, purée diced tomatoes with green chilies, garlic, ¾ teaspoons of the cumin, and ¼ teaspoon of the salt. Drizzle over the top of the enchiladas.
- Cook enchiladas for 30 minutes, or until the edges of the tortillas turn golden brown and the center filling is piping hot.
- Serve topped with avocado and cilantro.