Entertaining Make-ahead recipe: Vegetarian Breakfast Enchiladas By Claire Tansey Published: May 8, 2019 Updated: April 25, 2025 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Jump to Recipe Print Recipe Vegetarian Breakfast Enchiladas Claire Tansey Make this dish ahead so you can sleep in (or spend the morning by the lake) and then throw down a spectacular brunch in a flash. It’s hearty and is almost like a lasagna with Mexican flavours. For best results, leave it in the fridge overnight before baking. No ratings yet Print Recipe Pin Recipe Course BreakfastCuisine Mexican, vegetarian Servings 6 people Ingredients 1x2x3x4 tbsp canola oil, divided2 tbsp all-purpose flour2 tbsp chili powder½ tsp garlic powder½ tsp oregano½ tsp cumin1 cup water or vegetable broth1 cup passata (see Tip, below)1 medium onion, thinly sliced1 tsp salt, divided1 red pepper, chopped540 ml can black beans, drained and rinsed1 tbsp chopped pickled jalapeños (optional)8 eggs2 cups shredded cheddar or Mexican blend cheese8 large (8-inch) flour tortillasfresh cilantrofresh lime wedges Instructions Heat a medium saucepan over medium heat. Add 2 tbsp of oil, then the flour. Whisk together until it forms a paste. Cook 30 seconds. Whisk in chili powder, garlic powder, oregano, and cumin. Slowly add water or broth, whisking constantly, until smooth. Bring to a boil, then reduce heat and simmer, uncovered, stirring well every now and then, about 5 minutes or until slightly thickened (it will still be runny). Whisk in passata, and cook another 5 minutes. If you used water, add ¼ tsp salt.Heat a large frying pan over medium heat. Add 1 tbsp of oil, then the onion and ¼ tsp salt. Cook, stirring occasionally, about 3 minutes or until the onion softens a little. Add the peppers, and cook another 3 minutes. Stir in the black beans, mashing them a little bit. Stir in jalapeños, if using. Transfer the mixture to a large bowl.Return the pan to medium heat, and add the remaining 1 tbsp of oil. Add the eggs and remaining ½ tsp salt. Whisk the eggs to blend well. Cook, stirring often, until the eggs are barely set, about 5 minutes. Set aside.Pour about half the sauce into a 9-by-13-inch baking dish, and spread evenly. 5. Spoon about ¼ cup of the eggs onto the middle of a tortilla, leaving about 1½ inches of bare tortilla on either side. Top with about 1/3 cup of the black bean mixture. Roll up tortilla (no need to tuck in ends), and place seam-side-up in baking dish. Repeat, tucking rolls together so all 8 fit in one layer. Pour remaining sauce on top, and spread out evenly. Sprinkle with cheese. Cover with plastic wrap, and refrigerate for up to 24 hours. (To cook right after assembling, cover loosely with foil, and bake 15 minutes. Remove foil, and bake 5–10 minutes more or until bubbly at edges.)Preheat oven to 375°F. Remove plastic wrap, and tent loosely with foil. Bake 20 minutes, then remove foil, and bake another 20–25 minutes or until bubbly at the edges. Let stand 5–10 minutes before serving. Top with cilantro, and serve with lime wedges. NotesTip: Passata is a plain tomato purée usually sold in glass jars near the pasta sauce. Substitute canned whole tomatoes puréed in a blender. Keyword vegetarian Tried this recipe?Let us know how it was! Related Story Make-ahead Mexican-inspired Polenta Lasagna recipe Related Story Spice up your breakfast with creamy, crunchy avocado toast Related Story This make-ahead barbecue coffee cake recipe is perfect for holiday entertaining Sign up for our newsletters By submitting your information via this form, you agree to receive electronic communications from Cottage Life Media, a division of Blue Ant Media Solutions Inc., containing news, updates and promotions regarding cottage living and Cottage Life's products. You may withdraw your consent at any time. Dockside Weekly The latest cottage-country news, trending stories, and how-to advice The Key Weekly Need-to-know info about buying, selling, and renting cottage real estate Family Matters Five-part series Untangle the thorny process of cottage succession with expert advice from lawyer, Peter Lillico