Loaded Superfood Breakfast Enchiladas
Start with your tots! I’m using cauliflower gnocchi; searing in a bit of oil until crisp all over.
Set “tots” aside. Add peppers, onions and green chili’s to pan. Sautee until softened.
Add your eggs and spinach! Season well; cumin, garlic, S&P.
For enchilada sauce: mix half can unsweetened coconut cream & pesto in bowl.
Grab your tortillas! Add your egg & veggie mix, black beans, tots and roll.
Take a spoonful of your pesto enchilada sauce and ladle into shallow pan. Add enchiladas!
Drench those babies with more enchilada sauce! Cover with goat cheese or cotija! Bake at 350 for 15!
Garnish with fresh herbs & serve! YUM!
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